Insalata di agrumi e avocado al miele piccante

Nutrition · per serving

Steps

1. 1

   Toast the pistachios in a dry small pan over medium heat for 2-3 minutes, shaking often, until fragrant and just deepened in color. Tip them onto a plate to cool so they stay crisp.

   20 g pistachios, lightly toasted and roughly chopped
2. 2

   Prepare the citrus: cut away the peel and white pith from the oranges and grapefruit, then slice into neat rounds or segment them over a bowl to catch any juices. Set aside 1 tablespoon of the collected citrus juice for the dressing if you have it.

   2 medium (about 300 g prepared) oranges, peeled and sliced into rounds or segments1 large (about 220 g prepared) pink grapefruit, peeled and sliced into rounds or segments
3. 3

   Slice the shallot very thinly and let it sit for 5 minutes in the lemon juice with 1 tablespoon of the reserved citrus juice if using. This lightly softens its bite without losing freshness.

   1 (about 30 g) small shallot, very thinly sliced1 tbsp (15 ml) lemon juice, freshly squeezed
4. 4

   Whisk the dressing until glossy and lightly emulsified: combine the olive oil, honey, chili flakes, fine sea salt, and the shallot with its lemon juice mixture. Taste and adjust for a balance of sweet, tart, heat, and salt.

   2 tbsp (30 ml) extra-virgin olive oil1 1/2 tbsp (30 g) runny honey1/4 tsp chili flakes1/8 tsp fine sea salt1 (about 30 g) small shallot, very thinly sliced1 tbsp (15 ml) lemon juice, freshly squeezed
5. 5

   Arrange the orange and grapefruit slices on a serving platter, slightly overlapping for a generous look. Tuck the avocado slices in between the citrus, then scatter over the mint leaves.

   2 medium (about 300 g prepared) oranges, peeled and sliced into rounds or segments1 large (about 220 g prepared) pink grapefruit, peeled and sliced into rounds or segments1 medium (about 150 g flesh) ripe avocado, sliced10 g fresh mint leaves
6. 6

   Spoon the chili honey dressing evenly over the salad, making sure some lands on the avocado. Finish with the toasted pistachios, flaky sea salt, and black pepper.

   20 g pistachios, lightly toasted and roughly chopped1/4 tsp flaky sea salt1/8 tsp black pepper, freshly ground
7. 7

   Let the salad stand for 5 minutes before serving so the dressing can mingle with the citrus juices. Serve right away while the avocado is fresh and the pistachios remain crunchy.

Origin & History

Citrus salads have long been part of the Mediterranean table, especially in regions where winter citrus is abundant and often paired with olive oil, herbs, and a touch of salt. Modern versions frequently add avocado and a sweet-spicy dressing, blending classic southern European and broader contemporary Mediterranean influences.