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Mixed Citrus Salad with Meyer Lemon Vinaigrette
Guiding Stars
Servings:
Serves 4 as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
2 grapefruits, peeled and sliced into 1/4"-thick rounds, seeds removed
2 blood oranges, peeled and sliced into 1/4"-thick rounds, seeds removed
2 tangelos, peeled and sliced into 1/4" thick rounds, seeds removed
1 large avocado, peeled, pitted, and sliced thin
4 radishes, sliced thin
1 tsp. Meyer lemon zest and 3 Tbsp. juice from 1 Meyer lemon
1 Tbsp. white wine vinegar
1 Tbsp. minced shallot
1 Tbsp. minced jalapeno (optional)
1/4 cup extra-virgin olive oil
Salt and pepper
Fresh mint leaves, for garnish
Directions
1. Arrange citrus slices on a platter and scatter avocado and radishes over top.
2. In a medium bowl, whisk together lemon zest and juice, vinegar, shallot, and jalapeno (if using). While whisking, add olive oil in a slow stream; season with salt and pepper to taste and drizzle evenly over salad. Sprinkle with mint and serve.
Source: Hannaford fresh Magazine, January - February 2017
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 350 kcal (18%) |
| Calories from Fat | 198 kcal (0%) |
| Total Fat | 22 g (34%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 5 mg (0%) |
| Total Carbohydrates | 37 g (12%) |
| Dietary Fiber | 8 g (32%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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