Rainbow Citrus Salad
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Enjoy this colorful salad made of sweet oranges, crunchy radicchio, fennel, and creamy avocado. Topped with zesty fresh dressing made from our Key Lime Infused Olive Oil and Mojito Balsamic.
1/3 cup Key Lime Infused Olive Oil
1/4 cup Mojito White Barrel Aged Balsamic
1 tsp Mojo Citrus Seasoning Salt, freshly ground
3 Cara Cara Oranges
1 Head Radicchio
1 Bulb Fennel
In a bowl, whisk together Key Lime Olive Oil, Mojito Balsamic, and freshly ground Mojo Citrus Seasoning Salt. Set aside.
To supreme the orange, use a pairing knife to cut off the rind and pith off the outside of the orange. Cut between the segments of orange so there is no membrane on the fruit,
Cut radicchio in half and remove core, thinly slice radicchio lengthwise. Cut top off the fennel, and then cut in half and thinly slice crosswise.
Cut the avocados into quarters, peel off skin, and remove pit. Cut avocado into thin slices.
Arrange the produce on a plate and drizzle with dressing. Enjoy!
The supreme technique for cutting citrus fruit isn't just for looks! By cutting off the bitter rind and pith you are left with only the sweet fruit. This technique is especially great for grapefruits, as it eliminated the majority of the classic bitter flavor in the fruit.