CITRUS SALAD WITH PEANUTS AND AVOCADO

Citrus Salad With Peanuts and Avocado image

There's really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit - citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don't lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn't crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it's offset with some fatty pieces of avocado and some fresh herbs.

Provided by Tejal Rao

Categories brunch, dinner, lunch, quick, salads and dressings, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2 blood oranges
2 grapefruits
2 tangerines
1 ripe avocado
1/4 cup fish sauce
2 tablespoons packed light-brown sugar
1 tablespoon rice-wine vinegar
1 shallot, minced
1 handful mint leaves
1 handful cilantro leaves
1/2 cup roasted, salted peanuts, roughly chopped

Steps:

Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into 1/2-inch-thick rounds. Roughly dice the avocado.
Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1498 milligrams, Sugar 30 grams, TransFat 0 grams