Chopped Spring Fruit Salad
Sometimes you just want a salad to be different from the mundane iceberg, tomato and cucumber with croutons of toasted bread and Ranch dressing. So let’s be creative and aspiring and try a mix of citrus fruit with chunks of creamy delicious avocado and a dressing of Greek yogurt. Let’s add a crunch with pistachio nuts and top it off with one of my favorite herbs, tarragon which has an intense flavor that’s a unique blend of sweet aniseed and mild vanilla. Now that’s taking your boring salad to new heights that I’m sure everyone will love. And they will appreciate YOU for taking the time to prepare and make this awesome dish.
ENJOY salad lovers all around the world.
Chopped Spring Fruit Salad
Serves 4
Ingredients:
1 pink grapefruit, peeled and cut into thick chunks or slices
2 small oranges, peeled and cut into thick chunks or slices
1 cup pomegranate seeds
½ cup baby yellow tomatoes, cut in half
1 lime, juice and zest of
2 tablespoons citrus juice (save any juice from the grapefruit or oranges when you cut them)
1 avocado, peeled, stone removed and cut into chucks
4 tablespoons unsalted pistachio nuts, crushed
½ cup Greek yogurt
2 tablespoons freshly chopped tarragon leaves
How to make:
Place the chopped citrus fruit and pomegranate seeds into a large salad bowl. In a small bowl, add the fruit juice followed by the chopped avocado pieces. Carefully spoon over the juice to cover the avocado to prevent it from discoloring.
Carefully add the avocado chucks to the citrus fruit. Scatter over the crushed pistachio nuts.
Whisk together the yogurt and chopped tarragon leaves. Either serve separately or drizzle the yogurt dressing over the citrus salad and serve.