Avocado citrus salad with mixed nut pesto

Step 1/7

• 200 g arugula

• salad spinner
• bowl (large)

Wash and dry arugula.

Step 2/7

• 1 oranges
• ½ grapefruit

• sieve
• bowl (small)
• knife

Fillet oranges and grapefruit, reserving the juice.

Step 3/7

• 5 leaves mint
• ½ avocado
• ½ tbsp lemon juice

• cutting board
• knife

Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.

Step 4/7

• ½ lemon juice
• ½ tbsp Grand Marnier
• 22½ ml olive oil
• ½ tsp sugar
• salt
• pepper

• bowl (small)

For the dressing, mix the juice of the oranges and the grapefruit with half of the lemon juice. Add Grand Marnier, a part of the olive oil, sugar, and mint. Season with salt and pepper.

Step 5/7

• 25 g walnuts
• 25 g pine nuts
• 40 g Parmesan cheese (grated)
• ¼ clove garlic
• ½ tbsp grainy mustard
• ⅛ tsp chili powder
• salt
• pepper

• food processor

For the nut pesto, use a food processor to blend the walnuts, pine nuts, Parmesan, garlic, mustard, chili powder, and salt and pepper into a coarse puree.

Step 6/7

• 50 olive oil

• food processor

Stir remaining olive oil into the pesto.

Step 7/7

• salt
• pepper

• salad servers

Carefully fold the citrus fillets into the arugula, then mix with the dressing. Once the salad is plated, top with avocado and season with salt and pepper. Serve with a few dollops of pesto.

Enjoy your meal!