2 large avos, sliced thin and drizzled with vinaigrette.
3 oranges
1 grapefruit
Cut top and bottom off the citrus.Do not peel but cut the skin off the fruit leaving no pith.
Cut into thin slices.
Place arugula in bowl and drizzle with vinaigrette.
10 mint leaves rolled and very thinly sliced.
Alternate the avo and the citrus on a platter.
Cover with arugula and pile mint leaves on top.
Drizzle the whole with the vinaigrette.
Vinaigrette:
1 TBL white wine vinegar
3 TBL lemon juice
6 TBL Evoo
1/4 tsp lemon zest
salt and pepper.
Whisk all together and use over salad.
3 oranges
1 grapefruit
Cut top and bottom off the citrus.Do not peel but cut the skin off the fruit leaving no pith.
Cut into thin slices.
Place arugula in bowl and drizzle with vinaigrette.
10 mint leaves rolled and very thinly sliced.
Alternate the avo and the citrus on a platter.
Cover with arugula and pile mint leaves on top.
Drizzle the whole with the vinaigrette.
Vinaigrette:
1 TBL white wine vinegar
3 TBL lemon juice
6 TBL Evoo
1/4 tsp lemon zest
salt and pepper.
Whisk all together and use over salad.