Citrus and Avocado Salad with India Joze Cilantro Dressing

Name: Citrus and Avocado Salad with India Joze Cilantro Dressing
Yield: 4-6 servings
Cuisine: American
Ingredients: ½ pound escarole, Belgian endive, or chicory; ½ pound escarole, Belgian endive, or chicory; ½ pound escarole, Belgian endive, or chicory; 1 large grapefruit; 2 medium navel oranges; 1 medium-large, very ripe avocado, pitted, peeled, into ½-inch dice; ⅓-½ cup coarsely chopped cilantro leaves, not packed; 3 tablespoons lemon juice; 3 tablespoons corn oil; 2 tablespoons peanut oil; 1 tablespoon honey; ¼-½ teaspoon salt, to taste; 1 very small ice cube; Tiny chili-pepper, such as serrano, seeded and minced; Tiny chili-pepper, such as serrano, seeded and minced

Preparation info

4-6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

An idea from the king of cilantro, Joseph Schultz, who says this dressing (slightly adapted) is a favorite at his restaurant, India Joze, in Santa Cruz. Try it on fruit or chicken salad, vegetables or grains—but don’t prepare the fresh, light herbal dressing ahead.

Ingredients

½ pound escarole, Belgian endive, or chicory
1 large grapefruit
2

Americas
United States
Santa Cruz
Gluten-free
Vegetarian

Method

Rinse escarole and dry thoroughly. Cut in bite-sized pieces; wrap and chill. Slice rind and all pith from grapefruit, then cut out pulp from between membranes. Peel and remove pith from oranges, then cut fruit in half lengthwise. Slice across in thin half-rounds. Chill.
To serve, arrange escarole on serving dish or platter. Arrange grapefruit and orange over th