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By May 7, 2021 Read More →

Avocado Citrus Salad

Avocado Citrus Salad
Serves 6
This recipe appeared in a cooking magazine just about the time of Julia’s visit in 1983. I think it was the first recipe I made that used avocados. It’s still one of my all-time favorite salads. Light and delicious!
2 large pink grapefruit
2 navel oranges
1 avocado
1/2 red onion, cut crosswise and into thin slices
Butter lettuce leaves
About 3-4 tablespoons of vinaigrette

Vinaigrette Dressing
3 tablespoons red wine vinegar
2 tablespoons Dijon-style mustard
1/2 cup vegetable oil
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper (better make that white pepper for Julia)

1. Put vinaigrette ingredients in a blender and blend until smooth and emulsified.
2. Cut peel from the fruit being sure cut off all the white pith. Cut out the fruit sections using a sharp knife so they are released from the section membranes. Place in a bowl.
3. Peel and cube avocado at the last minute to avoid it turning brown. Good idea to pour some of the citrus juice over the cubes to help stop the browning.
4. Assemble the salad by placing greens on platter, topped by fruit sections, avocado and red onion slices. Use a slotted spoon to remove the fruit sections from the bowl so the juice doesn’t get added to the greens.
5. Drizzle salad with a small amount of the vinaigrette.

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