Best Avocado And Citrus Salad Recipes

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
• Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
• Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
• Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
• In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
• In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
• Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE

Steps:

• Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
• Stir avocado, mango, chickpeas, and cucumber into kale.
• Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

ROASTED CITRUS AND AVOCADO SALAD

Steps:

• Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
• Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
• Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
• Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
• Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
• Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
• Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.

SEARED CHILEAN SEA BASS WITH CITRUS POACHED MUSSELS, CHAYOTE SQUASH, AVOCADO CILANTRO SALAD, AND BLUE CRAB ESSENCE

Steps:

• Mussels: Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant. Add olive oil and then onions, and saute over high heat for 30 seconds. Add mussels and stir them around a little. Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes. Strain and reserve liquid. Remove mussels from shells, reserve mussels, and discard shells.
• Citrus Emulsion: Combine orange juice and reserved mussel liquid in a small saucepan. Reduce liquid over medium-high heat until it takes on the consistency of a syrup. While still hot, add butter, 1 piece at a time, stirring constantly. Keep warm.
• Blue Crab Essence: Carefully drop crabs into a pot of rapidly boiling water for 4 minutes. Prepare an ice water bath. Drain crabs and immediately plunge them into the ice bath to halt the cooking. Pull all of the meat out of the claws and set aside. Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
• Bring fish fumet (or water) to a simmer in a saucepan. Add crab shells and simmer for 45 minutes. Strain liquid through a fine chinois into another saucepan, discarding crab shells. To the liquid, add cream and butter. Keep warm.
• Avocado Salad: Toss all ingredients together in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving.
• Chayote Squash: Heat butter in a skillet over high heat. Add squash and cilantro and saute until tender. Keep warm until ready to serve.
• Chilean Sea Bass: Heat oil and butter in a large skillet over high heat. When pan is very hot, add fish and sear on each side until fully cooked through in the middle. Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side. You may have to sear the fish in 2 batches so as not to over-crowd the pan.
• While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
• To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top. Arrange fish on top of chayote, and top fish with the Avocado Salad. Garnish with 4 mussels tightly around the chayote. With an immersion blender, froth the Blue Crab Essence. Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.

AVOCADO AND CITRUS SALAD

Steps:

• Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil.
• 30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together.
• Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl).

ROASTED-BEET AND AVOCADO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Using vegetable peeler, peel beets. Cut into 1/2-inch-thick wedges. Place beets on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally, about 40 minutes. Cool. (Can be made 1 day ahead. Cover; chill.) Whisk orange juice, lime juice, shallot, and orange peel in medium bowl. Gradually whisk in 7 tablespoons oil. Season dressing with salt and pepper. Place greens and cheese in bowl. Toss with 1/2 cup dressing. Mound greens on platter. Surround with beets and avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.

CITRUS SALAD WITH PEANUTS AND AVOCADO

Steps:

• Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into 1/2-inch-thick rounds. Roughly dice the avocado.
• Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat the oven to 400°F. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly. Roast the beets in the oven for about 45 minutes, until they are cooked through. When the beets are cooked, allow them to cool uncovered. Peel and cut them into wedges. Put them in a bowl, season generously with salt and pepper, add the red wine vinegar and 1 tablespoon of olive oil, and toss gently. Put the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt. Let macerate for 15 minutes. Whisk in ¾ cup olive oil and stir in the chopped chervil, lemon zest, and orange zest. Taste for seasoning. Cut the avocados in half lengthwise and remove the pits. Leaving the skin intact, cut the avocados lengthwise into ¼-inch slices. Scoop out the slices with a large spoon and arrange them on a platter or individual dishes. Season with salt and pepper. Arrange the beets over the avocado slices and drizzle with the vinaigrette. Garnish with a few chervil sprigs. Variation: Blood orange, grapefruit, Meyer lemon, and kumquat go well with the roasted beets and citrus dressing-with or without the avocados-as do watercress and Belgian endive.

AVOCADO AND BEET SALAD CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F. Trim and wash the beets and roast them, tightly covered, with the Tbs of olive oil and red wine vinegar. Usually about 1 hour. Make a vinaigrette by mixing together the white wine vinegar, orange juice,lemon juice, the shallot, some chopped chervil, the and the zests, and whisking in the olive oil. Season with salt and pepper. When the beets are cool enough to handle, peel them and slice into rounds or quarters. Toss them gently with the vinaigrette and arrange the beets on a plate with some butter lettuce or endive with the sliced avocado and drizzle with the vinaigrette. Garnish with a few chervil sprigs. Makes 6 servings.

REFRESHING CITRUS, MIXED GREENS, AND AVOCADO SALAD

Steps:

• Peel the oranges with a sharp knife, removing as much of the pith as possible. Remove any seeds and slice the oranges very thinly. Peel and slice the avocado.
• To make the vinaigrette, combine all the ingredients in a mason jar and shake well. Dip a piece of the greens into the mixture to taste and adjust the seasoning, if necessary.
• Divide the salad greens among four plates (or use a large shallow bowl for group service). Place the sliced oranges and the avocado slices on top of the greens. Add the pomegranate arils and the toasted nuts. Sprinkle some sesame seeds on the avocado slices (if using).
• Drizzle some of the vinaigrette over the salad or serve.

CITRUS AND AVOCADO SALAD WITH ORANGE WATER

Steps:

• Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren't too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
• Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
• Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

CRISPY SALMON WITH CITRUS AND AVOCADO SALAD

Steps:

• Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
• Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
• In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
• Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.

SUMMER CITRUS AND AVOCADO PANZANELLA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
• For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside.
• For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
• Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Steps:

• Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
• Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
• When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
• Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
• When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

CITRUS AND AVOCADO SALAD WITH HONEY VINAIGRETTE

Steps:

• In small bowl, whisk honey, lime juice, oil, sour cream, and vinegar. Stir in poppy seeds and season with pepper. In small skillet, toast pine nuts. Using sharp knife, peel fruit, cut in between membranes to release sections. Add avocados, goat cheese and watercress to bowl and toss gently. Add chives, nuts, and honey dressing and toss again.