© John Kernick
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6

When chef Louis Lambert was growing up in West Texas, his grandmother Lucille served citrus-and-avocado salad whenever she hosted the Odessa bridge club. Today, Louis embellishes her recipe with a few extra ingredients, adding watercress and toasted pine nuts for crunch and goat cheese for a bit of tang.    More Salad Recipes  

How to Make It

Step 1    

In a small bowl, whisk the honey with the lime juice, oil, sour cream and vinegar. Stir in the poppy seeds and season with salt and pepper.

Step 2    

In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.

Step 3    

Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Reserve the grapefruit and orange juices for another use. Pat the citrus sections dry with paper towels and return them to the bowl.

Step 4    

Add the avocados, goat cheese and watercress to the bowl and toss gently. Add the minced chives, toasted pine nuts and the honey dressing and toss again. Serve immediately.

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