Avocado Tuna Salad with Citrus

This avocado tuna salad with citrus is a vibrant mix of sweet -based oranges and grapefruit, creamy avocado, bridle olives and box tuna rich in olive oil, all linked together with a dressing of giving. Fresh, tasty and balanced; It is a healthy and colorful meal that meets in a few minutes!

Citrus fruits (and people like me) thrive in the climate along the Mediterranean coast of Spain. Long and sunny summers encourage mature oranges and flavors, mandarins, grapefruits and lemons. It is not surprising that Spain is the largest world citrus exporter.

Spain exports more than half of the citrus fruits cultivated here, but what remains behind adds the zest and color to countless flavors in kitchens and restaurants for the house all year round. Above all I love the brightness that adds to salads, such as orange and fennel salad, citrus salad with honey and vanilla, or orange and pomegranate salad.

This tuna avocado salad with three types of citrus fruits added a range needed to my day as a work lunch or an easy but fresh dinner. With lettuce for children, kalamata olives, red onions in brine and a mix of citrus fruits, this salad explodes in color.

The colors are not only cute; They report the diversity of flavors and nutrients that help to feed the working day. I passed the salad with good quality tuna packaged in olive oil to add proteins. It makes more filling, not to mention rich and tasty.

Avocado tuna salad ingredients with citrus fruits

The bright and colorful ingredients are the key to this tasty and satisfactory salad. I like to make the most of citrus fruits using both the zest and the juice in the vinaigrette. Here is everything you need:

• Citrus: I like to use a mix of colorful citrus fruits such as grapefruit, navel, dear dear and blood orange, but you can use your favorites.
• Baby lettuce: My favorites are the pepper rocket and the mild mâche. I like lettuce for tender and tasty children like Mesclun or Spring.
• Tuna: Use a canned or box tuna of good quality packaged in olive oil. I used the belly of Spanish Albacore tuna for its flavor and rich consistency.
• Avocado: Cremous avocados are rich in healthy fats. Use a mature avocado, but stop for the cleanest slices. If you are worried about the slices of avocado that become brown, you can spread them with a little lemon juice or lime.
• Kalamata olives: Salty and fruity Kalamata olives Complete fresh citrus fruits with their brindle flavor. If you prefer green olives, try butter olives castelvetrano or fruity olives Freixo Olives Negrinha from Portugal.
• Red onions in brine: An easy way to raise almost every dish, red onions in quick salary add a rose pop and a spicy flavor. I keep a jar in the fridge and I use them throughout the week.
• Pine: The walnut and buttery pine nuts add a tasty crunch. If you prefer, you can replace them with almonds Marcona minced, pistachios or walnuts.
• Olive extra-virgin oil: Since it forms the vinaigrette base, use a tasty and good quality extra-vagtenic oil. I like the fruity and pepper flavor of Hojiblanca For this salad.
• Sherry vinegar: I love the complex caramel flavor of Sherry vinegar. However, you could replace it with another vinegar, such as red wine vinegar or white balsamic vinegar.
• Honey: The honey adds a touch of sweetness to balance citrus fruits and vinegar in the dressing. For the best flavor, use a tasty citrus honey, like ours Italian citrus honey.
• Digione Senpe: The bold and spicy Dighon mustard completes citrus fruits and helps to merge the vinaigrette.

How to prepare the avocado tuna salad with citrus fruits

After preparing the citrus fruits, the salad takes a few minutes to meet, making it a meal without a quick and colorful gloomy. Here are the steps:

• Prepare citrus fruits. Use a fine grater for the zest 1 grapefruit, 1 orange and 1 red orange, aiming for a total of 1-2 teaspoons of total zest. Cut the upper part and the bottom of the fruit to expose the meat. Put it down for a cutting board and, following the fruit curve, cut the skin from top to bottom. Make sure to cut both the peel and the marrow, but try not to remove the meat too much. Cut each fruit in the round or segments. Collect the juices on the cutting board to be used in the dressing. If you don’t have enough to produce 2 tablespoons, you can squeeze the tops and trousers cut by multiple juice.
• Make the dressing. In a small bowl, beat the citrus juice and the zest together, 1/4 cup of extra virgin olive oil, 1 tablespoon of Sherry vinegar, 1 teaspoon of honey, 1/2 teaspoon of mustard dijon and 1/4 teaspoon of Kosher salt until tasted and regulates the seasoning at your lean.
• Mix, dress and serve. In a large dish or bowl, layer 4 cups (about 3 ounces) vegetables for children’s salad, citrus fruits, 1 (from 6 to 8 ounces) can empty and flake a tuna full of olive oil, 1 avocado with thin slices, 1/2 cup of tinged and halved olives and 1/4 of cup of sottacent red onions. Pour the dressing over the salad and mix to mix evenly. Sprinkle 2 tablespoons of pine nuts above and serve.

Like supreme citrus

Hand peeled oranges are not difficult, but for salads, I rely on the rapid work of the knife. The removal of the peel and the cut between the segments is called sovereign. It gives you clean slices or wedges that are easy to bite because you have removed the membrane that joins the individual sections of citrus fruits. Before I face them, please all types of citrus that I am using with a fine grater or Microplano.

For supreme citrus, cut the upper part and the bottom of the fruit to expose the meat. Put it down for a cutting board and cut the skin from top to bottom, following the curve of the fruit. Make sure to cut both the peel and the marrow, but try not to remove the meat too much.

Cut the fruit thinly transversely into pin wheels or segme them. To segment, cut in citrus fruits right next to the membrane to the center. Then, cut the other side of the wire segment with the membrane, cutting the segment into a V. repeat until all the segments were cut by citrus fruits.

This process usually releases a lot of juice on my cutting board, which I collect to use in vinaigrette. If you don’t have enough to produce 2 tablespoons, you can squeeze the tops and trousers cut more.

Ways to make this recipe

I always make small changes and swaps on this salad based on what I have and what is in the season. Here are some of my favorite variants:

• Change with the seasons: Citrus fruits are in the season in the winter months. In summer, I use colored memorabilia tomatoes instead of citrus fruits. I make this salad in the autumn with Squash Butternut or remaining sweet potatoes.
• Exchange the canned fish: Try Sardine or Salmon in a box of good quality instead of tuna.
• Elevalo with grilled protein: Instead of canned tuna, turn on the grill and add sliced ​​grilled tuna steaks, salmon, chicken, steak or halulums.

What to serve with tuna avocado salad with citrus fruits

With creamy avocado and tuna proteins, this salad is filling itself for lunch or a light dinner. Sometimes, I like to serve it with a little bread on the side, like this olive bread, and collect a little salad at the top or dip it in any extra vinaigrette. You could also use the salad to fill a little pita or roll up in Lavash.

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