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CITRUS AVOCADO SALAD WITH BLACK PEPPER ALMONDS.

A vibrant salad loaded with a mix of fresh winter citrus, avocado, little gem lettuce, and quick-pickled shallots, finished with honey and fennel black pepper almonds.
Print Recipe
Prep Time 20 minutes

Ingredients
  

Black Pepper Almonds

  • 1/2 cup whole, unsalted raw almonds, coarsely chopped
  • 2 1/2 teaspoons honey or maple syrup
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon flaky sea salt

CITRUS AVOCADO SALAD

  • 1 medium pink grapefruit, pith removed, cut into sections between membranes
  • 1 medium white grapefruit, pro blanco, or pomelo, pith removed, cut into sections between membranes
  • 1 tangerine, peeled and cut into circular slices 1/8" thick
  • 1 cara cara (or other) orange, pith removed and cut into circular slices 1/8" thick
  • few handfuls little gem lettuce leaves
  • 1 small-medium avocado, halved and sliced
  • 1/3 cup Quick-Pickled Shallots
  • olive oil to taste
  • flaky sea salt to taste
  • 2 tablespoons citrus juice saved from peeling and slicing
  • 2 tablespoons brine from Quick-Pickled Shallots (above)
  • 1/2 cup black pepper almonds, from above

Instructions
 

Make the Black Pepper Almonds.

  • Place all ingredients in a small frying pan over medium heat. Stir to combine—the honey will melt as it heats up. Continue stirring until ingredients are evenly distributed and almonds are thoroughly coated.
  • Allow almonds to cook in an even layer, stirring occasionally, for about 4 minutes. Once they turn golden brown at the edges, remove from heat. Transfer immediately to a plate and spread them in an even layer to cool.

Make the Citrus Avocado Salad.

  • Arrange the citrus on a medium-sized serving tray or large plate (mine was 12" in diameter). Citrus should be mostly in a single layer, with some areas of overlap. 
  • Tuck lettuce leaves into the citrus in several areas around the board. 
  • Add avocado slices and Quick-Pickled Shallots.
  • Drizzle with olive oil and sprinkle with flaky sea salt.
  • In a small jar, mix 2 tablespoons of reserved citrus juice with 2 tablespoons of brine from the Quick-Pickled Shallots. Spoon over the salad.
  • Finish with the black pepper almonds, and serve immediately.