Avocado, Citrus & Shallot Salad

Written By Lisa Hahn
Avocado, Citrus & Shallot Salad

Over the summer we grabbed a bite at one of the newer restaurants in Whitefish, Herb & Omni.

Previously a space for shaking your groove thing by tourists and locals alike, the location is now elegant and refined, offering a menu for both herbivores and omnivores (hence the name) at the highest of prices.

After an hours long dinner, we walked away feeling mostly underwhelmed by our dishes, but couldn’t get the basic salad, recommended by our server at the last minute, out of our heads.

Delicate and delicious, this salad was similar to many we’d made over the years, but had a certain je ne sais quoi about it - so you know I immediately came home to recreate it - and now you can, too.

here’s what you’ll need

  • 2 cups microgreens, preferably radish, but any will do

  • 2 cups arugula

  • 1 shallot, thinly sliced

  • 1 avocado, diced

  • 1 orange, supremed and diced

  • 1 grapefruit, supremed and diced

  • 1/4 cup chives, chopped

  • 1/4 cup almond slivers

  • 1/2 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

  • 1 tbsp Dijon mustard

  • 1 tsp honey

  • salt

  • pepper

here’s what you’ll need to do

Place freshly washed and dried microgreens and arugula in a large mixing bowl.

Add avocado, shallot, orange, grapefruit, almonds, and chives to the mix. Sprinkle with a pinch of salt and pepper before gently tossing.

In a jar with a lid that closes tightly, add extra virgin olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of pepper. Place lid on the jar and give it a good shake until incorporated.

Dress salad lightly with vinaigrette and serve immediately.

Enjoy!

Pro Tip: Dice your avocado and citrus to be the same size. Not only does it make for pretty presentation, but also a wonderful mouthfeel.

Oh, and don’t let this salad sit dressed too long. Being of the delicate variety, it’ll wilt easily (just like meeeee).

Lisa Hahn
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