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Avocado Citrus Salad

Avocado Citrus Salad

Everyday Food editor Sarah Carey shows you how to make a simple orange and grapefruit salad that uses the leftover juice in the dressing. Add chicken for a heartier meal.

Everyday Food, January/February 2012
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 6
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Ingredients

  • 1 grapefruit, peel and pith removed
  • 1 large navel orange, peel and pith removed
  • 3 ounces baby arugula (3 cups)
  • 2 avocados, sliced
  • 2 radishes, trimmed and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 scallions (white and light-green parts only), thinly sliced
  • Coarse salt and ground pepper

Directions

  1. Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.

  2. Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.