March 10, 2014
Everybody’s thinking spring—and, really, I’m all for it!—but I ran through snow flurries today. A cruel reminder that though we’re close, it’s still winter here on the east coast. And the only upside is that it’s also still citrus season and I can make this Citrus Salad with Avocado and Hearts of Palm.
I’ve been buying blood oranges and clementines, grapefruits and Meyer lemons like they are going out of style. Because, well, they are. The season’s almost over, so now’s the time if you haven’t taken advantage.
This is my go-to salad accompaniment for any Mexican meal that I make during the winter. The citrus is beautiful, the avocados delicious and nutritious, and the hearts of palm gives the salad extra heft. For me at least; the kids pick around the hearts of palm.
This recipe is very adaptable, so use your favorite citrus or whatever you have on hand. Sometimes I use grapefruit instead of blood orange, swapping sour for bitter as a counterpoint to winter’s super sweet navels and clementines. Also—time saving bonus!—don’t bother making a “proper” dressing. This salad is perfect with a hearty sprinkle of salt, a few glugs of great olive oil, and a drizzle of quality white wine vinegar.
Citrus Salad with Avocado and Hearts of Palm
(can be adapted to share with kids 6+ mos)*
2 navel oranges
2 blood oranges
1/2-1 can hearts of palm
White wine vinegar
1. Use a sharp paring knife to cut away the skin and pith of all the citrus. Cut each citrus fruit in crosswise slices and arrange on a plate.
2. Cut each avocado in half and remove the pit. Scoop each half out of the skin and cut in slices. Arrange on the plate with citrus.
3. Cut as much hearts of palm as you want into 1/2″ bite size pieces and scatter over citrus and avocado.
4. Sprinkle salad with salt to taste, but don’t skimp. Pour a few glugs of olive oil over the salad and drizzle with just a little bit of white wine vinegar, too. (Remember that the citrus will release juice as you eat it, adding more acid.) Serve.
*Note: To share this with puree eating children, blend avocado and hearts of palm with a little bit of olive oil and, if you like, a dash of white wine vinegar. Finish by stirring in a bit of citrus juice squeezed from one or two slices of your fruit.