The inspiration from this recipe came from a hip, local eatery here in San Diego called Craft & Commerce.
Their version of this salad comes with fried goat cheese – and would put me on the express train to Stomachacheville – but the rest is absolutely divine. I served mine with Easy Pan-Fried Lemon Chicken because it’s already got a bright, citrusy flavor.
Citrus Avocado Salad with Chicken
Citrus Avocado Salad with Chicken has a bright, citrusy flavor and takes no time to put together. A great salad for Summer!
- 6-8 cups of arugula rocket or spinach
- 2 small oranges cut into segments
- 1 grapefruit cut into segments
- 1 ripe avocado cubed
- 1 Tablespoon olive oil
- Salt and pepper
- 1/2 cup Pickled Jicama optional
- Top with Easy Pan-Fried Lemon Chicken or any other protein of choice if desired
Place the arugula down on the bottom of the plates.
Zest one orange and the grapefruit into a small bowl. Cut the both oranges and grapefruit into segments over the bowl to catch any juice. Squeeze the rest of the juice from the membranes!! Set the juice aside.
Top each salad with the segments from one orange, half a grapefruit, and ~1/4 cup of pickled jicama if desired.
In the bowl with the juice, add a pinch of salt and pepper and whisk in the olive oil to make a simple vinaigrette (you should have about 3 Tablespoons of juice, and if your fruit didn’t yield enough you could always add the juice of a lemon).
Pour the dressing over the salad and top with chicken or your protein of choice.