Citrus and Avocado Salad with Lemon Poppy Seed Dressing
A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!
Servings 4 servings
Ingredients
- Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice (use Meyer if available)
- 1 teaspoon Honey (whole30 omit)
- 1 teaspoon poppy seeds
- sea salt and fresh black pepper, to taste
- Salad:
- 6 cups butter lettuce (or other tender lettuce)
- 2 tangerines, peeled and sliced
- 1-2 blood oranges, peeled and thinly sliced
- ½ a grapefruit, peeled and thinly sliced
- 2 ripe avocados, peeled and thinly sliced
- ¼ cup roasted, salted pistachios (chopped)
- ¼ cup pomegranate seeds
Instructions
- Whisk together all dressing ingredients (Whole30 omit sweetener), set aside
- Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside
- Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter
- Dress lettuce with desired amount of dressing, toss. Arrange citrus and avocados on lettuce. Sprinkle with pistachios and pom seeds
- (if desired add rotisserie chicken, sliced steak or sauteed shrimp)
- Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!