I live in an area where I am lucky to have four seasons. My least favorite of all of them has to be winter, from the cold to the mountains of snowfall each year, there is nothing I like about winter, except for citrus season.
Interestingly enough, citrus is at its sweetest during the winter. As it may be obvious, these citrus fruits are grown in temperate regions, such as California, Florida and Texas. Luckily for us, we can pick them up at our grocery store and celebrate the citrus season as if they were grown in our own backyards!
The best way to use citrus fruits in your meals during this season is to make them the star of the show. So, for this recipe, I wanted to keep it simple and compliment the balance of the sweetness of the fruit by adding salted pistachios and making a vinaigrette with avocado oil and lime.
This salad is a perfect pairing with fish, such as a grilled salmon or a great side to brighten up a steak dinner.
2 cara- cara oranges, peeled & sliced
1 grapefruit, peeled & sliced
1 blood orange, peeled & sliced
1 avocado, peeled & sliced
¼ cup avocado oil
3 tbsp. fresh lime juice
1 tbsp. honey
2 tbsp. crushed pistachios
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into ½"-thick rounds. Cut the avocado into slices. Transfer to a medium serving platter.
For the vinaigrette, using a small bowl, whisk avocado oil, lime juice, and honey together. Drizzle over the salad.
Scatter pistachios over the salad, finish with sea salt and ground pepper. Serve immediately.