I love citrus fruit, I think it all started when we were kids and we would go visit my grandmother and grandfather in Jenine. My grandparents had a two-story house and we usually stayed in the second floor when we visited. My favorite part of the house was the balcony, it provided a breath-taking view of orange orchards that stretched as far as the eye can see. It was sheer joy to wake up in the morning, open the window and allow the first rays of sunlight to wash over you carrying with them a smell I will never forget, the smell of orange blossoms.In early morning and late afternoon the breeze carried over the scent of those pearly white blossoms and whenever I smell it now, it brings back fond memories of days spent playing between the trees, climbing, looking for bird nests and hours spent in treasure hunts in a sea of leaves, trees and oranges.
When linda posted about January being #citrus love month, I couldn’t wait to participate. This time of year every where you look there are hues of orange and yellow, grocery stores and farmers markets with displays full of the colors of the sunset. Oranges of every shape and kind, lemons, pummelo and tangerines. I happened to have a couple of avocados to use and was looking for inspiration when I came across this salad recipe and couldn’t wait to try it. I stuck to the recipe except for doubling the amount and I omitting basil from the dressing because I didn’t have any. The result was as refreshing and interesting as you would expect it to be just reading the ingredients. I will definitely be making this again and really soon.
I have more citrus recipes that I will be sharing in the next few days. Mum’s recipe for coconut coated candied clementine peel balls, souvlaki meat skewers and another salad to name a few 🙂smart food and fit Ingredients: 2 cups of lettuce, washed cut into bite size pieces 1 orange cute into segments 1 avocado, cubed 2 Tbsp red onions 2 – 3 Tbsp pomegranate seeds citrus vinaigrette dressing (recipe below) Method: Add lettuce on a plate, top it with remaining ingredients Ingredients: 1/2 cup fresh orange juice ( one to two oranges) 2 Tbsp olive oil 2 Tbsp vinegar 2 Tbsp fresh grapefruit juice (lemon, lime or other citrus works well too) 2 Tbsp green onions finely chopped 1/2 tsp sugar 1/8 tsp sea salt black pepper to taste Method: mix all ingredients in a bowl, transfer to a container with lid. Store remaining dressing in the refrigerator, good for 5 to 7 days