We have been hosting Life Group (bible study-ish) at our home every Tuesday for a few weeks now. I like it because there is always some sort of dinner involved which means that we get to gather around the table and make meals they are never fussy or elaborate, they are just simply delicious. I crave this sort of thing, meals with people who I enjoy being around. I soak it right up – in our home, sharing our walk with the Lord, and the lives that we are living – yes dirty dishes and all, I enjoy it all. This salad will join us this Tuesday, I love sharing meals with them and sharing my love and respect for food with them, I feel like an educator. This salad is simple. Crisp leaves of romaine lettuce, tuscan kale, pink grapefruit, sweet blood oranges, with crispy avocado. This salad is filled with textures, fragrant, and exploding with a perfect combination of sweetness and tartness… I know what you’re thinking salad in the winter?! But in the winter if we can call Southern California winter…a real winter. In the winter you can find some of the best citrus. My father in law grows some of the best tasting blood oranges and I get to enjoy them in the winter. Feel free to add your favorite protein to this salad. I paired it with a beautiful cut of salmon.
Citrus – Avocado Salad
2- pink grapefruits
1- blood orange
4- cups of romaine
2- cups of tuscan kale
2 tbsp of extra virgin olive oil
3 tbsp of Greek yogurt or coconut cream (coconut cream for paleo)
Left over citrus juice
Sea salt & pepper
1 cup of almond meal
1 teaspoon of sea salt
1 firm ripe avocado wedged
Segment the citrus and remove all skin and white pith. Do this over a bowl to collect any juice that drips. In a large bowl combine the greens and citrus
Preheat oven to 450 degrees line baking sheet with parchment paper. In a shallow bowl mix the almond meal, salt and pepper. In another bowl whisk the egg. Peel and cut avocado into 1-inch wedges. Dip avocado in egg mixture and then into the meal (repeat) and set on the baking sheet. Bake until toasty brown, 8-10 minutes. Remove from oven and let cool.
Make a dressing with the remaining juice, yogurt it coconut cream, salt, and pepper and whisk until combined and creamy.
Dress the salad with the dressing and top with the crispy avocado wedges. enjoy!