Citrus, Avocado and Pistachio Salad
A favorite of the cooks in the Williams Sonoma Test Kitchen, who love making simple salads using the excellent California produce that’s available to them year-round, this bright side dish pairs rich, creamy avocados with tart citrus for a delicious contrast of flavors and textures. Since the ingredients are so elemental, be sure to use your best California extra-virgin olive oil. Enjoy the salad unadorned, or garnish it with edible flowers, microgreens or a few fresh herbs for maximum impact.
Ingredients
- 8 assorted citrus fruits, such as Cara Cara oranges, blood oranges, navel oranges and pink grapefruit
- 3 avocados, pitted, peeled and sliced
- 1/4 cup (1 oz./30 g) shelled pistachios, toasted and coarsely chopped
- Best-quality extra-virgin olive oil for drizzling
- Flaky sea salt and freshly ground pepper
- Assorted fresh herbs leaves, edible flowers or microgreens for garnish (optional)
Directions
Working with 1 citrus fruit at a time, cut off about 1/2 inch (12 mm) from both the top and bottom to expose the flesh. Place the fruit, cut side down, on a cutting board. Using a sharp knife, remove the peel, following the contour of the fruit and removing just enough pith to expose the flesh on all sides. Cut the fruit crosswise into 1/4-inch (6-mm) slices.
Arrange the citrus slices on a serving platter, then arrange the avocado slices on top. Sprinkle with the pistachios and drizzle generously with olive oil. Season to taste with salt and pepper. Garnish with herbs, flowers or microgreens, if desired. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen
