We love our citrus fruit here in Andalucía. Our lemon tree, after 3 years, now keeps us well provided in lemons all year round. We have planted 3 orange trees too, so in a year or two, we´ll be enjoying our own oranges.
In the meantime, we rely on the kindness of friends and neighbours who keep us well supplied in oranges from about November to March, which is when Andalucía is lit up in the colour orange. Fields of orange trees are a delight to the eye, and so too are the city streets lined with the trees of bitter oranges which are destined for England and its world famous Orange Marmalade. But more of marmalade another day.
I was inspired by a stunning recipe from Sawsan over at Chef in Disguise for a beautiful orange and avocado salad. Grilled fish was on the menu for lunch, but sadly I have no idea what it is called in English. As it´s a fairly oily fish, I thought that the tangy flavours of a citrus salad would complement the fish perfectly. I was right!
Ingredients for 2 people
- 1 large pink grapefruit and 1 large orange peeled and cut into bite sized chunks
- 1 ripe avocado peeled and cubed
- Radish – our radishes here are HUGE so I only used one finely sliced, but use however much you like (or not)
- Dressing: any juices that run off the fruit as you peel them plus a teaspoon of lemon juice, the juice of an orange and twice the volume (of the citrus juices) of olive oil, a pinch of sugar if your orange is sour, half a teaspoon of mustard powder, a grind of pepper and a pinch of salt.
Mix up the salad ingredients gently or layer onto a plate. Mix the dressing ingredients in a jar, taste and adjust seasoning if necessary and pour over the salad. Any remaining dressing can be stored in the fridge for use another time.
So pretty, so tasty, and so good for you.