Citrus and Avocado Salad with Poppy Seed Dressing

Name: Citrus and Avocado Salad with Poppy Seed Dressing
Yield: 4 servings
Ingredients: 45 ml orange juice freshly squeezed; 15 ml lemon juice freshly squeezed; 10 ml honey none; 5 ml Dijon mustard none; 2 g fine salt none; 1 g black pepper freshly ground; 45 ml extra-virgin olive oil none; 2 tsp poppy seeds none; 2 count orange peeled and segmented; 1 count ruby grapefruit peeled and segmented; 1 count avocado peeled, pitted, and sliced; 1 count cucumber thinly sliced; 30 g red onion very thinly sliced; 120 g mixed salad greens washed and thoroughly dried; 0 ml orange juice freshly squeezed; 0 ml lemon juice freshly squeezed; 0 ml honey none; 0 ml Dijon mustard none; 0 g fine salt none; 0 g black pepper freshly ground; 0 ml extra-virgin olive oil none; 0 tsp poppy seeds none

A crisp, colorful salad of mixed greens, citrus, avocado, cucumber, and red onion with a tangy poppy seed dressing. It is quick to assemble and designed as a light side for a dinner table or an easy lunch.

By Julienne

Citrus and Avocado Salad with Poppy Seed Dressing

Servings: 4

Ingredients

45 ml orange juice freshly squeezed
15 ml lemon juice freshly squeezed
10 ml honey none
5 ml Dijon mustard none
2 g fine salt none
1 g black pepper freshly ground
45 ml extra-virgin olive oil none
2 tsp poppy seeds none
2 count orange peeled and segmented
1 count ruby grapefruit peeled and segmented
1 count avocado peeled, pitted, and sliced
1 count cucumber thinly sliced
30 g red onion very thinly sliced
120 g mixed salad greens washed and thoroughly dried
0 ml orange juice freshly squeezed
0 ml lemon juice freshly squeezed
0 ml honey none
0 ml Dijon mustard none
0 g fine salt none
0 g black pepper freshly ground
0 ml extra-virgin olive oil none
0 tsp poppy seeds none

Instructions

Make the dressing: in a small bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth. Slowly whisk in the olive oil, then stir in the poppy seeds. The full dressing amount is made here; you will use only enough to lightly coat the salad, with any extra reserved for the table if desired. The dressing looks emulsified, lightly thickened, and the poppy seeds are evenly suspended.
Prepare the produce: segment the oranges and grapefruit, slice the avocado and cucumber, and cut the red onion very thinly. If the onion tastes sharp, rinse it briefly and drain well. The fruit is neatly segmented and the avocado slices are intact.
In a large salad bowl, combine the mixed greens, cucumber, red onion, orange segments, and grapefruit segments. Gently place the avocado on top so it stays visible and doesn’t break apart. The bowl looks colorful and the avocado remains in distinct slices.
Just before serving, drizzle on enough dressing to lightly coat the greens and toss very gently with salad tongs or clean hands. Add a little more only if needed for brightness and gloss. The greens are lightly glossy but not soggy, and the citrus pieces remain intact.