Avocado Tuna Salad with Citrus

Ingredients

• 1 grapefruit
• 1 orange
• 1 blood orange
• 4 cups (about 3 ounces) baby salad greens
• 1 can (6- to 8-ounces) olive oil-packed tuna, drained and flaked
• 1 avocado, (thinly sliced)
• 1/2 cup pitted Kalamata olives, (torn in half)
• 1/4 cup pickled red onions, (drained from their brine)
• 2 tablespoons pine nuts, (toasted)
• 2 tablespoons citrus juice
• 1 to 2 teaspoons citrus zest
• 1/4 cup extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt

Steps

1. 1

   Prepare the citrus. Use a fine grater to zest each type of citrus, aiming for a total of 1 to 2 teaspoons of zest total. Cut the top and bottom off the fruit to expose the flesh. Set it down flat on a cutting board and, following the curve of the fruit, cut the skin off from top to bottom. Make sure to slice off both the peel and pith, but try not to take off too much of the flesh. Slice the citrus into rounds or segments. Collect the juices on the cutting board to use in the dressing. If you don’t quite have enough to yield 2 tablespoons, you can squeeze the tops and bottoms sliced off for more juice.

2. 2

   Make the dressing. In a small bowl, whisk together the citrus juice and zest, olive oil, sherry vinegar, honey, Dijon mustard, and salt until emulsified. Taste and adjust the seasoning to your liking.

3. 3

   Mix, dress, and serve. In a large serving dish or bowl, layer the baby greens, citrus, tuna, avocado, olives, and red onions. Pour the dressing over the salad and toss to mix evenly. Sprinkle the pine nuts over the top, and serve.