Juicy citrus is paired with creamy avocado, spicy arugula and toasted pine nuts to create this simple, show-stopping salad.
After a glorious week without winter boots and jackets during our San Francisco vacation, returning home to record low temperatures and below freezing wind chills was a bit brutal. To help ease the blow, I decided to transport our tastebuds back to California with this Avocado Citrus Salad with Arugula and Toasted Pine Nuts.
One of the many reasons I live to travel is the inspiration I bring back to the kitchen from the local foods and ingredients I discover throughout my trip. Case in point: my Aunt Sabrina has been telling me about Berkeley Bowl, a local grocery store, for years.
Literally, within moments of stepping foot inside the produce section, I immediately understood why. Let’s just say the produce sections in California are a far cry from what we have in West Michigan. I’ve never seen so many beautiful varieties of citrus fruits in my life.
Speaking of citrus, February is National Grapefruit Month which thrills me to no end. Not only is grapefruit sweet, juicy and naturally low calorie but it’s also packed with vitamins and nutrients. Whole fruit is my preferred source of juice because you get the fiber and other nutrients that typically go to waste with processed fruit juices.
For even more California sunshine, I added bright pummelos and minneola tangelos to this colorful salad. Just 1/4 of a pummelo gives you 100% of your daily Vitamin C requirement – music to this mom-of-toddler’s ears! To balance the spicy arugula I added creamy avocado and toasted pine nuts as a finishing touch.
Have you created any meals recently inspired from your travels? I’d love to hear your stories and recipes.
Your fork is waiting.
- 4 cups baby arugula
- 1 Sunkist pink grapefruit - segmented
- 1 Sunkist minneola - segmented
- 1 Sunkist pummelo - segmented
- 1 avocado - thinly sliced
- ½ red onion - thinly sliced
- juice of one Sunkist lemon
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- Spread arugula out on a big platter and top with citrus segments, avocado slices and red onion slices.
- Drizzle platter with lemon juice and olive oil. Sprinkle with salt and pepper then toss lightly before serving.
Disclosure: Sunkist has compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.