Citrus, Avocado, and Watercress Salad

Ingredients:

zest from ½ of a lemon
1.5 tbsp lemon juice
0.5 tbsp white wine vinegar
42g olive oil
ground black pepper
salt
1 avocado
2 mandarins (or 1 navel orange)
1 large grapefruit (ruby red)
80g lettuce (watercress, spring mix, or arugula)
5 large mint leaves

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1. Vinaigrette: In a large enough bowl to hold all the leafy greens, whisk together zest, lemon juice, vinegar, oil, black pepper and salt.

2. Halve the avocado, remove seed, halve the remaining two pieces, peel off skin, slice avocado into 1-2 cm pieces and place in bowl with vinaigrette. Swirl bowl to coat avocado slices with vinaigrette and prevent oxidation. Remove avocado and set aside.

3. Cut off skin and pith from mandarins and grapefruit. Quarter fruits and cut off core and seeds. Slice citrus into small cubes similar to the avocado and set aside.

4. Place lettuce in large bowl with remaining vinaigrette and toss until coated. Divide into serving bowls and top with citrus and avocado pieces.

5. Chiffonade mint leaves and garnish on top of salads.

Notes:
Serves 2