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INGREDIENTS
2 fresh, ripe Hass avocados halved, pitted, peeled and diced into 1/4 inch cubes
1/2 Meyer lemon, segmented (if Meyer lemon is unavailable, substitute mix of lemon and lime)
1/2 orange, segmented
1/2 blood orange, segmented
1 tablespoon extra virgin olive oil
1 tablespoon mayonnaise
1/4 red onion, diced
1 teaspoon tarragon, chopped
1 teaspoon parsley, chopped
1 teaspoon chives, sliced
1 tablespoon Kosher salt (or to taste)
1 teaspoon fresh cracked pepper (or to taste)
3 bunches rocket (or baby arugula), cleaned
1 cup spiced pistachios, lightly chopped
DIRECTIONS
In mixing bowl, combine avocado, splash juice from citrus segments, splash olive oil.
Add mayonnaise, cut herbs, red onion, salt and pepper; mix well.
Add rocket, pistachios and all but a few pieces of citrus segments; lightly toss.
Divide salad evenly on two salad plates; garnish with remaining citrus.
2 fresh, ripe Hass avocados halved, pitted, peeled and diced into 1/4 inch cubes
1/2 Meyer lemon, segmented (if Meyer lemon is unavailable, substitute mix of lemon and lime)
1/2 orange, segmented
1/2 blood orange, segmented
1 tablespoon extra virgin olive oil
1 tablespoon mayonnaise
1/4 red onion, diced
1 teaspoon tarragon, chopped
1 teaspoon parsley, chopped
1 teaspoon chives, sliced
1 tablespoon Kosher salt (or to taste)
1 teaspoon fresh cracked pepper (or to taste)
3 bunches rocket (or baby arugula), cleaned
1 cup spiced pistachios, lightly chopped
DIRECTIONS
In mixing bowl, combine avocado, splash juice from citrus segments, splash olive oil.
Add mayonnaise, cut herbs, red onion, salt and pepper; mix well.
Add rocket, pistachios and all but a few pieces of citrus segments; lightly toss.
Divide salad evenly on two salad plates; garnish with remaining citrus.