A (mostly!) make-ahead Citrus Salad

A light, bright, (mostly) make-ahead side that makes a beautiful addition to any holiday spread.

Ingredients

• 1 cup white vinegar
• 1 tsp salt
• ½ tsp sugar
• ½ cup red onion, thinly sliced
• 2 grapefruits
• 2 navel oranges
• 4 clementines, tangerines or mandarins

Dressing:

• 1 ½ tbsp olive oil
• 1 tsp honey
• Salt, to taste
• Pepper, to taste

To serve:

• 2 cups baby arugula
• 1 avocado
• 1 lime

Preparation

In a wide, shallow dish add the white vinegar and whisk in the salt and sugar until it has dissolved. Add the red onion and ensure it is covered by the vinegar — if the red onion is not completely covered, add more white vinegar. Cover with plastic wrap and leave in the fridge to quick pickle for a minimum of one hour or up to 1 day.

Peel the grapefruits, navel oranges and clementines as you would regularly. Remove as much of the pith as possible, then slice the citrus fruit into ½ cm slices crosswise. Place them in an airtight container and refrigerate for up to 12 hours.

When ready to serve, in a small bowl whisk together the olive oil, honey and salt and pepper to taste. Toss the baby arugula in the dressing and arrange it on a platter. Lay the citrus down on top of the arugula and zest the lime over the citrus. Slice the avocado into 1 centimetre wedges, halve the zested lime and its juice over the avocado before arranging it over the citrus. Top with pickled red onions and serve.