Mizuna Citrus Salad w/ avocado and jicama
A simple refreshing salad, lightly dressed, and studded with tropical flavors and textures.
Do you remember when there were only three brands of tequila and three kinds of greens? Now I can barely keep up. Yes kids ,there was a time when Patron and Arugula were considered fancy/exotic/unusual. But here in Portlandia no one likes the popular bands and they can sell whatever they can grow at the farmers market.
Now, in the doldrums of kale and potatoes, I am open to new things. This weeks’ thing is mizuna. If you frequent Asian or farmers’ markets you’ve probably seen it. I know I’ve had it in salad blends before but I’ve never bought a bunch. Turns out I like it all on it’s own. And no agave regrets.
In the mustard family but not bracingly bitter nor particularly peppery mizuna tastes like, well mizuna. It is wonderful on sandwiches, I used it on the shrimp salad rolls we had Saturday night, and makes a fine and lovely salad like this one. It holds up to the citrus but doesn’t overwhelm the jicama or avocado.
Mizuna Citrus Salad w/ avocado and jicama
this is enough for two to four salads depending on what else you’ve got going on.
unsure about how to segment a grapefruit? my fearless kitchen’s got your back
ingredients
- four cups mizuna chopped into bite sized pieces, stems and all
- 1/2 a pink grapefruit-segments removed, don’t worry if you miss some meat there will be juicing
- 1 small tangerine or satsuma cut into segments
- 1/4 cup jicama, peeled and either diced or shaved into 2-3 inch ribbons
- 1 avocado- sliced as you like it
- a splash of white balsamic vinegar
- a drizzle of extra virgin olive oil
- salt and pepper to taste
instructions
- in an appropriately sized bowl or platter add the mizuna, the orange and grapefruit segments, jicama, and avocado.
- squeeze any remaining juice from the grapefruit over the top and then finish dressing with a splash (teaspoon?) of white balsamic and slightly more olive oil (2 tsps???)
- top with a pinch of finishing salt and ground pepper to taste
- eat as much as you want
Mizuna Citrus Salad w/ avocado and jicama
Ingredients
- four cups mizuna chopped into bite sized pieces stems and all
- 1/2 a pink grapefruit-segments removed don’t worry if you miss some meat there will be juicing
- 1 small tangerine or satsuma cut into segments
- 1/4 cup jicama peeled and either diced or shaved into 2-3 inch ribbons
- 1 avocado- sliced as you like it
- a splash of white balsamic vinegar
- a drizzle of extra virgin olive oil
- salt and pepper to taste
Instructions
- in a appropriately sized bowl or platter add the mizuna, the orange and grapefruit segments, jicama, and avocado.
- squeeze any remaining juice from the grapefruit over the top and then finish dressing with a splash (teaspoon?) of white balsamic and slightly more olive oil (2 tsps???)
- top with a pinch of finishing salt and ground pepper to taste
- eat as much as you want
Leave a Reply