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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 Method

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

Method
 

Make the Black Pepper Almonds.
  1. 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.
  2. 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.
  1. 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. 
  2. Tuck lettuce leaves into the citrus in several areas around the board. 
  3. Add avocado slices and Quick-Pickled Shallots.
  4. Drizzle with olive oil and sprinkle with flaky sea salt.
  5. 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.
  6. Finish with the black pepper almonds, and serve immediately.