I’ve always enjoyed combining green salads with fruit. It’s a refreshing combination of sweet and tart, especially when using citrus fruit. Normally I use mandarins or oranges, but on this occasion I ventured out to try something completely new to me—the tangelo. This fruit is a hybrid produced by combining tangerines or mandarins and grapefruit. Its skin is greenish-yellow and thicker than an average orange, but don’t let its appearance fool you. The tangelo is fairly ugly, but it’s juicy and sweet.
When I use fruit in a salad, I generally like the salad to be light and fresh–which means I avoid creamy dressings. In this case, I used juice squeezed from the tangelo to create the base for a zesty dressing. The recipe also includes avocado, since its flavor combines well with citrus fruit while giving body to the salad.
I hope you like it!
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