Avocado citrus salad with mixed nut pesto
Difficulty: Medium
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 661 / Protein 21g / Carbohydr. 39g / Fat 76g
Ingredients (2 servings)
| 400 g | arugula |
| 2 | oranges |
| 1 | grapefruit |
| 10 | mint leaves |
| 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) |
| 0.5 clove | garlic |
| 1 tbsp | mustard (whole grain) |
| 0.3 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
Wine Tip
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.
Step 1
Wash and dry arugula.
salad spinner, large bowl
400 g arugula
Step 2
Fillet oranges and grapefruit, reserving the juice.
strainer, knife, small bowl
2 oranges / 1 grapefruit
Step 3
Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.
cutting board, knife
10 leaves mint / 1 avocado / 1 tbsp lemon juice
Step 4
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.
small bowl
1 tbsp lemon juice / 1 tbsp Grand Marnier / 45 ml olive oil / 1 tsp sugar / salt / pepper
Step 5
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.
food processor
50 g walnuts / 50 g pine nuts / 80 g grated Parmesan / 0.5 garlic clove / 1 tbsp mustard / 0.3 tsp cayenne pepper / salt / pepper
Step 6
Stir remaining olive oil into the pesto.
100 ml olive oil
Step 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.
salad servers
salt / pepper
