By: Chef Mike Shannon
Zesty Citrus Salad
1 red grapefruit
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon sriracha
4 cups baby spinach
1 avocado, peeled and sliced
1/4 red onion, thinly sliced (optional)
2 tablespoons sliced almonds or shelled pistachios (optional)
1. Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, trickly cut off the peel, following the contour of the fruit and removing all the white pith from the membrane. Working over a small bowl, carefully cut along both sides of each section to free it from the membrane. As you work discard any seeds and let the sections and any juice fall into the bowl. Repeat with the other orange and the grapefruit.
2. Squeeze the juice from the pithy center of the oranges and grapefruit into a separate small bowl. Whisk those juices, olive oil, lime juice, hot sauce, and honey. Pour mixture over the fruit segments and toss gently to coat evenly.
3. To serve, divide the spinach among individual plates. Top each with the fruit and dressing mixture, avocados, onion, and sprinkle each with 1/2 tablespoon of nuts if using. Serve immediately.
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