This Grapefruit and Avocado salad is perfect to make in the wintertime when citrus is in season and if you can get your hands on a nice avocado! It is light and bright, with the perfect balance of tart, sweet, and savory. Top it with our Mikan Mandarin White Balsamic Vinegar and a generous drizzle of olive oil and serve with some toasted bread! 

Grapefruit and Avocado Salad Recipe:

• 2 cups arugula 
• 1 pomelo, peeled and segmented 
• 1/2 an avocado, sliced
• 1 shallot, thinly sliced 
• 1 tbsp Wild Groves Mikan Mandarin White Balsamic Vinegar 
• 1 tbsp Wild Groves Kitchen Blend Olive Oil 
• Salt and pepper to taste 
• Microgreens for garnish, optional

Instructions:

1. First, prepare the pomelo. Use a sharp knife for this to remove all of the pith effectively.
2. Then, add 2 cups arugula to a plate or a shallow bowl.
3. Arrange the pomelo slices on top and salt lightly. Then, arrange the avocado slices on top and season with salt and pepper.
4. Sprinkle the slices shallots on top.
5. Dress the salad with the white balsamic and olive oil, and garnish with microgreens if desired. Serve chilled.

Product Links:

Mikan Mandarin White Balsamic Vinegar