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Insalata di agrumi e avocado al miele piccante

Name: Insalata di agrumi e avocado al miele piccante
Cook time: 28 min
Total time: 28 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 medium (about 300 g prepared) oranges, peeled and sliced into rounds or segments; 1 large (about 220 g prepared) pink grapefruit, peeled and sliced into rounds or segments; 1 medium (about 150 g flesh) ripe avocado, sliced; 1 (about 30 g) small shallot, very thinly sliced; 10 g fresh mint leaves; 20 g pistachios, lightly toasted and roughly chopped; 1/4 tsp flaky sea salt; 1/8 tsp black pepper, freshly ground; 2 tbsp (30 ml) extra-virgin olive oil; 1 1/2 tbsp (30 g) runny honey; 1 tbsp (15 ml) lemon juice, freshly squeezed; 1/4 tsp chili flakes; 1/8 tsp fine sea salt

Bright, juicy citrus and creamy avocado make this salad feel both elegant and effortless. The warm drizzle of chili honey and olive oil brings sweet heat, while mint and pistachios add freshness and crunch for a beautiful platter that tastes as good as it looks.

28 min

2 servings

344 kcal

Mediterranean

Ingredients

Insalata

2 medium (about 300 g prepared)oranges, peeled and sliced into rounds or segments
1 large (about 220 g prepared)pink grapefruit, peeled and sliced into rounds or segments
1 medium (about 150 g flesh)ripe avocado, sliced
1 (about 30 g)small shallot, very thinly sliced
10 gfresh mint leaves
20 gpistachios, lightly toasted and roughly chopped
1/4 tspflaky sea salt
1/8 tspblack pepper, freshly ground

Condimento al miele piccante

2 tbsp (30 ml)extra-virgin olive oil
1 1/2 tbsp (30 g)runny honey
1 tbsp (15 ml)lemon juice, freshly squeezed
1/4 tspchili flakes
1/8 tspfine sea salt

Instructions

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.
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.
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.
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.
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.
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.
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.

Nutrition per serving

344 kcal

Calories

Protein

35g

Carbs

22g

Fat

Fiber

Notes

•For the cleanest look, use a sharp knife to remove all citrus pith; it improves both flavor and presentation.
•If your grapefruit is especially tart, add an extra 1/2 teaspoon honey to the dressing.
•This salad pairs beautifully with grilled fish, roast chicken, or a slice of crusty bread for a light lunch.
•Assemble just before serving to keep the avocado green and the nuts crisp.

Background

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.

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