Paula Deen Citrus Salad with Poppy Seed Dressing

Paula Deen Citrus Salad with Poppy Seed Dressing takes 25 minutes and pink grapefruit, oranges and creamy avocado to make a fresh, juicy salad over peppery arugula. It's an easy light side salad for Sunday dinner, church supper or the holiday table, and it's no-cook and naturally gluten-free.

Cut the grapefruit and oranges into supremes, which means every wedge is free of pith and membrane. Skip that and you get bitter, chewy bites that drag down the whole plate.

Paula squeezes fresh lemon juice over the avocado slices right away, so they stay bright green instead of browning while you plate. She also finishes with a drizzle of her Vidalia onion poppyseed dressing, which adds a sweet onion tang that plain vinaigrette can't.

Paula Deen Citrus Salad with Poppy Seed Dressing

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking timeminutes

Calories

260

kcal

Juicy citrus wedges and buttery avocado slices rest on a bed of peppery arugula. A drizzle of sweet-tangy poppyseed dressing ties it together, with no cooking needed.

Ingredients

• 1 large peeled and cut pink grapefruit (into supremes)
  

• 2 peeled and cut oranges (into supremes)
  

• 2 peeled and sliced avocados
  

• 2 freshly squeezed lemons
  

• 4 cups washed and trimmed arugula
  

• 4 tablespoons Paula Deen Vidalia Onion Poppyseed Dressing
  

Directions

• Protect the avocado: Place the 2 peeled and sliced avocados in a small bowl and squeeze the juice of 2 lemons over them. That keeps the slices from browning while you work.
• Cut the citrus supremes: Slice off the top and bottom 1/2 inch of the grapefruit and the 2 oranges, then cut away the rest of the skin in sloping strips. Cut between the membranes to release each wedge into a bowl, leaving all the pith behind.
• Mound the arugula: Divide 4 cups of washed and trimmed arugula among 4 plates, piling it into a loose mound. Then spread the grapefruit and orange supremes over each one.
• Top with avocado: Lay the lemon-coated avocado slices over the citrus on each plate. Arrange them fanned out so every bite gets a little of each.
• Drizzle and serve: Spoon 1 tablespoon of the Paula Deen Vidalia Onion Poppyseed Dressing over each plate, using 4 tablespoons in all. Serve right away, while the arugula is crisp and the citrus is cold.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Zulay metal lemon squeezer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use spinach or mixed greens instead of arugula?

Yes, baby spinach works well and gives you a milder, sweeter base. Arugula brings a peppery bite that balances the sweet citrus, so with spinach you may want a little extra dressing.

How do I keep the avocado from turning brown?

Squeezing fresh lemon juice over the slices as soon as you cut them does the job, since the acid slows the browning. Plate the salad within about 20 minutes for the best color.

Can I make this salad ahead of time?

You can cut the grapefruit and orange supremes a few hours ahead and keep them covered in the fridge. Hold the avocado, arugula and dressing until just before serving, because they go limp and brown quickly.

What if I can't find the Vidalia onion poppyseed dressing?

Any sweet poppyseed dressing from the grocery store will work in a pinch. You can also whisk together a simple version with oil, vinegar, honey, grated sweet onion and poppy seeds.

What's the easiest way to cut citrus supremes?

Cut off the top and bottom, then slice away the peel and pith in strips following the curve of the fruit. A sharp knife matters most, because a dull one crushes the flesh and wastes the juice.