A year ago, I published this winter citrus salad recipe. Now, with the re-brand and a better camera, I decided to re-vamp this recipe. Not much has changed so I’m not even sure re-vamp is the right term, other than I swapped out goat cheese for pomegranate seeds and creamy balsamic vinegar for a red wine vinaigrette.
Coming down with a sinus infection/chest cold, I’ve been drinking lemon ginger tea like there is no tomorrow and trying to eat as many citrus fruits and vitamin C as I can get. And I’ve been laying around watching The OA. As my roommate and I just said, it is taking all of our might to not look up everything that happens in this series.
This salad is super simple and that’s all that it needs to be. I really really wanted to add a blood orange, but I couldn’t find one. That would be a phenomenal addition.
However, one thing about this salad, is that it is not a good make ahead salad. Seriously, do not make this salad until you are more or less ready to serve it. The avocados will start to brown, the juicy citrus fruits will start to soak into the greens. A few hours, you’ll be fine. But as for a “meal prep” type of salad- this is not the salad you want.
Don’t let that freak you out, this salad will make every single taste bud on your tongue happy. This is one of my all time favorite things to make in the winter months. It makes me temporarily forget that in Chicago it is so cold that it hurts to breathe.