Avocado citrus salad with mixed nut pesto

Avocado citrus salad with mixed nut pesto

27 ratings

Jannis, entrepreneur and sportsman


„This salad provides you with new energy after an intense workout.“

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g
arugula
2
oranges
1
grapefruit
1
avocado
2 tbsp
lemon juice (divided)
1 tbsp
Grand Marnier
145 ml
olive oil (divided)
50 g
walnuts
50 g
pine nuts
80 g
Parmesan (grated)
½ clove
garlic
10
mint leaves
1 tbsp
mustard (whole grain)
⅓ tsp
cayenne pepper
1 tsp
sugar
salt
pepper
Metric
Imperial
  • 400 g arugula
  • 2  oranges
  • 1  grapefruit
  • 1  avocado
  • 2 tbsp lemon juice (divided)
  • 1 tbsp Grand Marnier
  • 145 ml olive oil (divided)
  • 50 g walnuts
  • 50 g pine nuts
  • 80 g Parmesan (grated)
  • ½ clove garlic
  • 10  mint leaves
  • 1 tbsp mustard (whole grain)
  • ⅓ tsp cayenne pepper
  • 1 tsp sugar
  • salt
  • pepper

Utensils

  • salad servers (optional)
  • food processor
  • strainer (optional)
  • salad spinner (optional)
  • large bowl
  • cutting board
  • knife
  • small bowl

Enjoy with

Müller Thurgau, dry, 2012
A round and smooth wine with soft, warming tannins. Tangy notes of juniper and violet underscore the fruity aroma of this salad.

Nutrition per serving

Cal
330
Protein
10g
Fat
38g
Carb
20g

Step 1/7

Wash and dry arugula.
  • 400 arugula
  • salad spinner
  • large bowl

Wash and dry arugula.

Step 2/7

Fillet oranges and grapefruit, reserving the juice.
  • 2 oranges
  • 1 grapefruit
  • strainer
  • knife
  • small bowl

Fillet oranges and grapefruit, reserving the juice.

Step 3/7

Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.
  • 10 leaves mint
  • 1 avocado
  • 1 tbsp lemon juice
  • cutting board
  • knife

Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.

Step 4/7

For the dressing, mix the juice of the oranges and the grapefruit with half of the lemon juice. Add Grand Marnier, a part of the olive oil, sugar, and mint. Season with salt and pepper.
  • 1 tbsp lemon juice
  • 1 tbsp Grand Marnier
  • 45 ml olive oil
  • 1 tsp sugar
  • salt
  • pepper
  • small bowl

For the dressing, mix the juice of the oranges and the grapefruit with half of the lemon juice. Add Grand Marnier, a part of the olive oil, sugar, and mint. Season with salt and pepper.

Step 5/7

For the nut pesto, use a food processor to blend the walnuts, pine nuts, Parmesan, garlic, mustard, chili powder, and salt and pepper into a coarse puree.
  • 50 walnuts
  • 50 pine nuts
  • 80 grated Parmesan
  • ½ garlic clove
  • 1 tbsp mustard
  •  tsp cayenne pepper
  • salt
  • pepper
  • food processor

For the nut pesto, use a food processor to blend the walnuts, pine nuts, Parmesan, garlic, mustard, chili powder, and salt and pepper into a coarse puree.

Step 6/7

Stir remaining olive oil into the pesto.
  • 100 ml olive oil

Stir remaining olive oil into the pesto.

Step 7/7

Carefully fold the citrus fillets into the arugula, then mix with the dressing. Once the salad is plated, top with avocado and season with salt and pepper. Serve with a few dollops of pesto.
  • salt
  • pepper
  • salad servers

Carefully fold the citrus fillets into the arugula, then mix with the dressing. Once the salad is plated, top with avocado and season with salt and pepper. Serve with a few dollops of pesto.