This salad is an homage to my hometown which was covered in citrus and avocado groves. If you have a hard time with red onions, soak them in the citrus juice for an hour to “cook” the intensity away.
Valley Center Salad
- 2 Ruby red grapefruits or cara cara oranges
- 2 avocados firm, but ripe, or slightly soft to the touch
- 1/2 red onion
- 1 head butter leaf or any soft lettuce
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- Sea salt and fresh ground pepper to taste
- Slice the onion into rings
- Juice 1 of the grapefruit or oranges
- Soak the onion rings in the citrus juice for up to 4hrs if you have trouble digesting raw onions
- Wash, dry, and tear lettuce into bite size pieces
- Slice avocado in half, remove the seeds, peel the skin off gently, and cut into slices
- Add the olive oil and vinegar to the juice with the onion
- Mix well until slightly emulsified or thickened
- Add salad ingredients, sea salt, and pepper to taste
- Toss everything gently and serve immediately