Avocados are green-skinned, fleshy fruits appearing pear-shaped or egg-shaped. They are picked from the tree when mature, but they ripen off the tree. Once picked, avocados ripen in one to two weeks at room temperature, or faster if stored with other fruits.
The fruit has a subtle flavor and smooth texture, and is often used in either savory or sweet dishes. Try it in this citrus salad for a summer treat.
- 1 grapefruit, peel and pith removed
- 1 large navel orange, peel and pith removed
- 3 ounces baby arugula (3 cups)
- 2 avocados, sliced
- 2 radishes, trimmed and thinly sliced
- 2 Tbsp. extra-virgin olive oil
- 2 scallions (white and light-green parts only), thinly sliced
- Coarse salt and ground pepper
Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
Place arugula on a platter and top with avocados, radishes, and citrus segments with juices.
Drizzle with oil, top with scallions, and season with salt and pepper.
Food Mingle Blog Alternatives and Substitutions:
- To prevent avocado from turning brown after peeling, add lemon juice or lime juice.
- When buying ripe avocados, look for one which yields to gentle pressure when held in the palm of the hand and squeezed.
Here are some other recipes using avocado:
Yield: 6 servings