Citrus Salad With Peanuts and Avocado 

By Tejal Rao

Citrus Salad With Peanuts and Avocado 
Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey.
Total Time
35 minutes
Rating
4(576)
Comments
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There’s really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit — citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don’t lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn’t crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it’s offset with some fatty pieces of avocado and some fresh herbs.

Featured in: A Simple Citrus Salad to Brighten Up the Dead of Winter

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Ingredients

Yield:4 servings
  • 2blood oranges
  • 2grapefruits
  • 2tangerines
  • 1ripe avocado
  • ¼cup fish sauce
  • 2tablespoons packed light-brown sugar
  • 1tablespoon rice-wine vinegar
  • 1shallot, minced
  • 1handful mint leaves
  • 1handful cilantro leaves
  • ½cup roasted, salted peanuts, roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

310 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 26 grams sugars; 8 grams protein; 1496 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into ½-inch-thick rounds. Roughly dice the avocado.

  2. Step 2

    Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.

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Ratings

4 out of 5
576 user ratings
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Comments

Roxane

Really good, and an unusual diversion from the more Sicilian-style salad mentioned in the article that I often make this time of year. I halved the recommended amount of fish sauce (I like it as a rule, but 1/4 cup looked like an awful lot next to the citrus) and found that to be more than enough. Next time I'll start with maybe a tablespoon and splash in more to taste.

Minh

Vegetarian fish sauce is available, perhaps not at the average grocery store but definitely at your nearest Vietnamese or Asian grocery. Look for "nước mắm chay."

David

So many anti-fish sauce comments. Oh, America. Everything about this recipe is great. Ignore the detractors and pour it on. I added this recipe at the last minute to my dinner party menu and it was my favorite dish of the night! Thanks!

Joanne

This is amazing! Served it on a bed of the first of season arugula and baby beet greens. Did use only half of fish sauce per some reviews but added a squeeze of lime.

JERF

I know some folks get all haired up when people post with a lot of substitutions…but I didn’t have time to shop, and I’m here to tell you guys that even if you only have one grapefruit, one clementine, one and a half smallish avocados, some red onion, and no herbs to work with—this is still great (I added a small head of butter lettuce, some baby spinach, and some snap peas to fill it out). I ended up using about half the dressing—I made the full amount, but just swooshed the citrus, red onion, and avocado around in it before picking them up with a fork to drain and dumping them on the greens. I look forward to making this when I have all the ingredients!

Ellen

Easy to slice the citrus horizontally with a serrated knife then slice around the peel to release the slices. Less waste than cutting off the peel.

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