Mixed Citrus and California Avocado Salad with Poppyseed Dressing
Have you ever seen a more beautiful salad? Swoon. Plus, it only takes 15 minutes (and zero cook time) to put this bright and refreshing dish together. The four types of citrus are complemented with creamy California Avocados, crunchy pistachios and a homemade poppyseed dressing. We have a feeling you’re going to want to double the recipe.
¼ cup mayonnaise
2 tablespoons coconut milk
2 teaspoons lemon juice
2 teaspoons poppyseeds
Pinch of sugar
Pinch of dry mustard
4 pieces assorted citrus fruit (such as grapefruit, Cara Cara oranges and clementine), peeled and segmented (see note)
2 ripe, fresh California Avocados—pitted, peeled and cubed
3 sprigs fresh mint, leaves torn
2 tablespoons pistachios, coarsely chopped
1 tablespoon extra-virgin olive oil
1. Make the Dressing: In a medium bowl, add the mayonnaise, lemon juice, poppyseeds, sugar and dry mustard and whisk until combined.
2. Assemble the Salad: On a serving platter, arrange the citrus segments and slices and California Avocado. Garnish with the mint, pistachio and flaky salt. Drizzle with the dressing, followed by a drizzle of olive oil.
Note: Use any type of sweet citrus you can get your hands on—the more variety, the better. Segment the medium-large ones (like grapefruit and Cara Cara oranges), and slice the small ones (like clementine) into rounds.