Citrus Avocado Salad with a Lemon-Mint Vinaigrette

Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!

I eat lunch at bgood at least once a week, and their Citrus & Avocado Salad is one of my favorites. Realizing I had all the ingredients to make my own, I put together this at-home version for dinner the other night and loved how it turned out! It’s not an exact replica (I have no clue how bgood makes their dressing) and I made a few ingredient swaps (add spinach & quinoa!), but other than that it’s pretty spot-on.

Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!

Citrus Avocado Salad with a Lemon-Mint Vinaigrette

Yield: 1 salad

Citrus Avocado Salad with a Lemon-Mint Vinaigrette

Ingredients

  • 2 big handfuls of baby spinach (or green of your choice)
  • 1/2 grapefruit, peeled and split into pieces
  • 1/2 orange, peeled and split into pieces
  • 1/2 avocado
  • Small handful of pistachios
  • Goat cheese for topping
  • Optional: Heap of cooked quinoa (1/4 c uncooked is all you'll need for one salad)
  • For the dressing:
  • 1/3 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c fresh mint, finely chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • Optional: 1/4 tsp lemon zest

Instructions

  1. Whisk together the dressing ingredients and set aside. If possible, prepare the dressing ahead of time and store in the refrigerator. The flavors are so much more pronounced if the ingredients soak together for a few hours/overnight.
  2. If you're going to add quinoa for a more filling salad, cook following package directions. In general though, you use a 3:2 water-to-uncooked quinoa ratio on the stove. Bring water to a boil, add quinoa, lower to a simmer until cooked and fluffy (12-15 mins).
  3. For the grapefruit and orange, peel, separate the pieces and then remove as much of the white pith and clear casing as possible. Don't lose sleep over getting it all off--sometimes it's a total pain.
  4. Assemble your salad ingredients, top with desired amount of dressing and enjoy!
http://pumpsandiron.com/2016/05/09/citrus-avocado-salad-with-a-lemon-mint-vinaigrette/

Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe! Citrus Avocado Salad with a Lemon-Mint Vinaigrette - a perfect summer salad recipe!

The flavor combos in this salad just scream “summer!” If you want a light lunch or to eat this as a side dish, the quinoa isn’t necessary. If you’re eating this for dinner, I recommend adding it (or brown rice would be good, too).

Any other bgood fans out there? What’s your favorite menu item?

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Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Happy Mother’s Day to all the mamas out there! This is kind of a lead-up post for tomorrow’s salad recipe that I’m admittedly only publishing separately for SEO (#bloglyfe). 😉

This lemon mint vinaigrette recipe is great as a dressing for citrus salads or as a marinade. The recipe as is will make you enough dressing for 3-4 big salads. If you want to store leftovers in your refrigerator, I’d double it. The sweetness of the honey is a great compliment to the zing of the lemon. If you’re vegan, I’d swap it with agave instead of omitting it. Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Yield: a little over 1/2 c

Lemon Mint Vinaigrette

Ingredients

  • 1/3 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c fresh mint, finely chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • Optional: 1/4 tsp lemon zest

Instructions

  1. Whisk everything together. Separation is normal with vinaigrettes; just give it a shake before using if it's been sitting.
  2. If you're adding the lemon zest, use a peeler or zester to remove a portion of the outer skin of one of lemons you juice (avoid the white pith). Mince it finely and add it in to the dressing.
  3. You can use it right away or store it in an airtight container in the refrigerator. I think it tastes best when it soaks like this overnight.
http://pumpsandiron.com/2016/05/08/lemon-mint-vinaigrette/

Lemon Mint Vinaigrette

Enjoy what’s left of your weekend! I’ve got a redeye flight home from LA tonight … woof.

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Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Tuscan Bean & Tuna Salad CrostinisWrapping up yesterday’s post, I wanted to share the recipe I was in charge of making at the cooking class I attended Thursday. We actually made a complete meal, but different groups were responsible for different aspects, and the Tuscan Bean & Tuna Salad Crostinis were on me. These little guys were delicious and the radicchio made them look oh so pretty. Next time you’re hosting a party, try these as an app!

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Yield: 60

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Ingredients

    For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • ½ tsp salt
  • 1/8 tsp crushed red pepper flakes
  • For the Crostini:
  • 1 can cannellini beans, rinsed & drained
  • 2 cans solid white tuna in water, drained
  • ½ c fennel, thinly sliced
  • ¼ cup pimento-stuffed green olives, chopped
  • 2 tbsp Italian parsley, chopped
  • 1 tbsp capers
  • 1 half radicchio, finely shredded
  • 2 baguette loaves, cut into ¼-inch thick rounds; lightly brushed with olive oil and oven toasted

Instructions

  1. For the dressing: In a small bowl, whisk together all of the dressing ingredients until well combined. Set aside.
  2. In a large bowl, gently toss together the beans, tuna, fennel, olives, onion, parsley and capers. Pour the dressing mixture over the tuna mixture and toss until well combined. Season with additional salt and pepper, to taste. Cover bowl with plastic wrap and refrigerate 30-60 mins.
  3. To assemble each crostini, place a few radicchio shreds onto a toasted baguette. Top each with one heaping tablespoon of the prepared chilled bean & tuna mixture. Serve immediately.
http://pumpsandiron.com/2014/02/08/tuscan-bean-tuna-salad-crostini-from-the-flavor-your-life-campaign-cooking-class/

Check out Flavor Your Life for more of their recipes!

I’m off to a Bruins game this afternoon—hope everyone has an equally fun Saturday!

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