Avocado citrus salad with mixed nut pesto
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 661 / Protein 21g / Carbohydr. 39g / Fat 76g
Ingredients (2 servings)
|2 tbsp||lemon juice (divided)|
|1 tbsp||Grand Marnier|
|145 ml||olive oil (divided)|
|50 g||pine nuts|
|80 g||Parmesan (grated)|
|1 tbsp||mustard (whole grain)|
|0.3 tsp||cayenne pepper|
salad servers (optional), food processor, strainer (optional), salad spinner (optional), large bowl, cutting board, knife, small bowl
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.
Wash and dry arugula.
salad spinner, large bowl
400 g arugula
Fillet oranges and grapefruit, reserving the juice.
strainer, knife, small bowl
2 oranges / 1 grapefruit
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
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
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 g walnuts / 50 g pine nuts / 80 g grated Parmesan / 0.5 garlic clove / 1 tbsp mustard / 0.3 tsp cayenne pepper / salt / pepper
Stir remaining olive oil into the pesto.
100 ml olive oil
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