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Bon Appétit

Southwestern Christmas Salad

4.0

(26)

Variations of this salad are often served on Christmas Eve in both old and New Mexico.

Recipe information

  • Yield

    Serves 6

Ingredients

2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled
4 navel oranges
2 pink grapefruit
1 head red leaf lettuce or Boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
Pomegranate seeds (optional)
1 small red onion, thinly sliced, rings separated

Preparation

  1. Step 1

    Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Mix in chili and rosemary. Season with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.)

    Step 2

    Cut all peel and white pith from oranges and grapefruit. Slice oranges into rounds. Cut grapefruit in half lengthwise, then slice crosswise into half rounds.

    Step 3

    Line platter with lettuce. Arrange orange slices in center of platter, overlapping slices. Arrange grapefruit slices around oranges, overlapping slices. (Can be made 4 hours ahead. Cover and chill.) Arrange avocado slices around grapefruit, overlapping slices. Top with nuts and pomegranate seeds, if desired. Arrange onions over all. Drizzle dressing over.

TagsSaladSouthwesternAmericanMexicanLatin AmericanJalapeñoChileVegetableOrangeCitrusFruitGrapefruitLettuceLeafy GreensAvocadoPine NutNutPomegranateSideDinnerDairy FreeGluten FreeVegetarianVeganNo-CookChristmasBon Appétit
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