For me, summer ushers in a time for lighter, healthier eating. With local farmers’ markets in full swing, our family eats fresh veggies or a salad almost every night. This citrus salad is one I keep coming back to– chock full of bright citrus, peppery arugula, avocado, and the subtle licorice undertone of fennel. Pair this citrus salad with a nice white fish like striped bass, perch or cod or even lobster. Finally, pour a nice Sancerre and you have a perfect summer meal! Bon Appetit! -Kristina
Kristina's Summer Citrus Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 6 cups arugula, chopped
- 3 T. extra-virgin olive oil
- Juice of 1 lemon (or lime, whichever you prefer)
- 1 T. of fresh mint
- 2 T. fresh parsley chopped
- 1 t. kosher salt
- A few turns of black pepper
- 2 oranges, segmented and chopped
- 1 grapefruit, segmented and chopped
- 1 bulb fennel, quartered and thinly sliced (remove fronds)
- 2 avocados chopped
Notes
Watercress also works well in this salad
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