A (mostly!) make-ahead Citrus Salad
A light, bright, (mostly) make-ahead side that makes a beautiful addition to any holiday spread.
- 1 cup white vinegar
- 1 tsp salt
- ½ tsp sugar
- ½ cup red onion, thinly sliced
- 2 grapefruits
- 2 navel oranges
- 4 clementines, tangerines or mandarins
- 1 ½ tbsp olive oil
- 1 tsp honey
- Salt, to taste
- Pepper, to taste
- 2 cups baby arugula
- 1 avocado
- 1 lime
In a wide, shallow dish add the white vinegar and whisk in the salt and sugar until it has dissolved. Add the red onion and ensure it is covered by the vinegar — if the red onion is not completely covered, add more white vinegar. Cover with plastic wrap and leave in the fridge to quick pickle for a minimum of one hour or up to 1 day.
Peel the grapefruits, navel oranges and clementines as you would regularly. Remove as much of the pith as possible, then slice the citrus fruit into ½ cm slices crosswise. Place them in an airtight container and refrigerate for up to 12 hours.
When ready to serve, in a small bowl whisk together the olive oil, honey and salt and pepper to taste. Toss the baby arugula in the dressing and arrange it on a platter. Lay the citrus down on top of the arugula and zest the lime over the citrus. Slice the avocado into 1 centimetre wedges, halve the zested lime and its juice over the avocado before arranging it over the citrus. Top with pickled red onions and serve.