Citrus Avocado Salad with Toasted Almonds

• 1 head of romaine lettuce, chopped
• 2 ripe avocados, diced
• 1 orange, supremed
• 1 grapefruit, supremed
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Chop the romaine lettuce into bite-sized pieces and place in a large bowl.
2. 2 Dice the avocados and add to the bowl.
3. 3 Supreme the orange and grapefruit over the bowl to catch any juices, then add the segments.
4. 4 Thinly slice the red onion and add it to the salad.
5. 5 Toast the almonds in a small pan over medium heat until golden, then sprinkle over the salad.
6. 6 Whisk together lime juice and olive oil, then drizzle over the salad.
7. 7 Season with salt and pepper to taste, then toss gently to combine.

Equipment

• Large bowl
• Knife
• Cutting board
• Small pan

Variations

• Add crumbled feta cheese for a tangy twist.
• Incorporate pomegranate seeds for a festive touch.

Substitutions

• Use walnuts instead of almonds if preferred.
• Substitute lemon juice for lime if needed.

Pairings

• Grilled salmon
• Warm quinoa pilaf

Nutrition

Tips

• For best flavor, use ripe but firm avocados.
• Toast almonds in a dry pan for a nutty flavor.

Storage

Store in an airtight container in the refrigerator for up to 1 day. Gently toss before serving.

Freezing: This salad does not freeze well due to the avocado and citrus.

Serving Suggestions

• Serve alongside grilled chicken for a heartier meal.
• Pair with crusty bread for a satisfying lunch.

FAQ