It’s citrus season in Florida! I love walking into the produce market and seeing those perfect pyramids of pink and red grapefruits, tangerines, lemons, limes, clementines, oranges, tangelos and pomelos. The other day I was lucky enough to get my hands on a new harvest of Florida heirloom tomatoes and avocados too, and when I got home and unpacked everything I was really inspired by how pretty the green avocados, orange tangelos and reddish-purple-green tomatoes looked together on the counter.
So I put them all together to make this fantastic salad.
I typically buy haas avocados because I love how creamy they are, but always opt for Florida avocados when/if I can get my hands on some good ones. They’re bigger, brighter green and slightly less rich than the haas, which is a nice change. I think they fall somewhere between the large California avocadoes (which tend to be watery and lighter) and the haas.
Okay, so this salad is super easy to throw together.
First, I removed the tangelo skin with a knife, getting as much white rind off as possible, and then sliced it into discs. The dressing is made up of lemon juice, apple cider vinegar, shallots, tarragon, olive oil, salt and pepper.
I tossed everything (except the citrus) in the vinaigrette, some Romano cheese and red pepper flakes, and then placed it atop the sliced tangelo.
The combination of the fresh herbs and tangy heirloom tomatoes & citrus with the creamy avocado and vinaigrette is pretty darn extraordinary. Rich, yet refreshing.
If you can’t find tangelos, substitute with oranges…same goes for the avocado – a haas will just fine!
Recipe
Prep time: 15 minutes. Naval oranges are a good substitute for tangelos (which tend to be waterier and less acidic that oranges). And any other variety of avocado will work fine. Recipe serves two.You need:
- 5-6 small (golfball size) heirloom tomatoes, slightly under ripe
- 2 tangelos
- 1 avocado
- Handful of fresh, flat leaf parsley
- Juice from one lemon
- Coarse sea salt
- Cracked black pepper
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- Pinch dried tarragon
- Pinch red pepper flakes
- Some grated Romano cheese
Directions
- Remove tangelo peel with knife, getting as much of orange rind off as possible without damaging fruit. Slice into about 4 discs per fruit. Arrange slices on a plate and set aside.
- Chop parsley, slice avocado and cut tomatoes into quarters or halves, depending on size. Place in large mixing bowl and set aside.
- Combine olive oil, apple cider vinegar, about 1/4 teaspoon salt, some cracked black pepper, pinch of tarragon, lemon juice and water in a lidded vessel and shake vigorously until well combined. Pour dressing over veggies in bowl; add Romano cheese and a pinch of red pepper flakes and toss until evenly coated.
- Pile contents of bowl atop sliced fruit and top with an additional sprinkle of sea salt.
17 Comments
Beautiful and yummy (and Florida!)
I love the look of this… my mouth is watering..!Thank you
This is so beautiful. It is raining here and it is cold, but this makes me think of summer and I might just have a big fresh salad when I get home … followed by a warm tea :)
This sounds delicious. I can’t wait to make this.
Oh man, that looks delicious. I am so bored of root vegetables. I want avocados and citrus! Lucky
Yummy salad! so simple too!
oh my goodness, i am so jealous – none of this stuff is in season in Philadelphia! Is it bad that I’m already wishing it was summer half way through January? I’m in trouble, it’s going to be a long winter…
hey lady love,
I’ve got a request…
Per doctors orders, I’ve been increasing my bean/protein intake (and also eat eggs!). I always use dried black beans, but never sure how to make them really flavorful straight out of the pot. Do you have any simple beans-n-rice type recipes?
citrus season! i love it so. this looks awesome.
First time visitor here. Your site is beautiful. I want to eat everything you’ve prepared! The pomegranate pears – genius. You make real food look like it should be the food of choice! Thanks
This salad looks beautiful; the pictures are stunning.
I simply love your blog, and, though my own is not about food, it always inspires me…just lovely.
Cheers!
passionlessfashion.wordpress.com
oh Im so jealous you have heirloom tomatoes handy….here in seattle we are seeing a lot of potatoes and dark greens, no tomaters…..looking forward to trying this recipe later in the season! Thanks!
please tell me where you got your fabulous measuring cups!
Anthropologie :)
Looks so refreshing and beautiful! I’d love some please! :)
Try cilantro in place of the parsley, it is amazing!
Not only does this sound delicious, but it looks incredibly beautiful too. Thanks for sharing!