A Citrus Avocado Salad with Pistachios + Salsa Verde

Spring has sprung and we're reveling in the mood. Earlier this month, manifestation coach, Jessie de Lowe hosted the beautiful lunch shown here that gave us all the feels for the coming season. The menu, made by west-bourne's Camilla Marcus (shown above), showcases the best that Santa Barbara has to offer in this transitional season. Using her own pistachio dukkah as inspiration, Camilla whipped up this simple, but stunning salad, reflecting her sustainable approach to food overall.

Much of the produce used in this drool-worthy spread was provided by Apeel, a sustainable brand we first met at this delicious event. Apeel makes an innovative edible 'peel' for produce that helps avocados and the like stay fresher longer, reducing food waste and elongating shelf life in a way that's both natural and safe. 

Because we know you'll ask, this incredible picnic set-up -- tassled umbrellas included -- was provided by Santa Barbara Picnic Co. The stunning, modern florals are by  Forma Floral.

Camilla's recipe proves that fresh, whole produce can stand (nearly) on its own. We adore this dish's simply dressed and unique combination of citrus fruit and olives that only inspires our condiment obsession further! Try it at home as the weather warms and let us know what you think...

A Citrus + Avocado Salad with Pistachio Dukkah Salsa Verde

Ingredients:
2 blood oranges (rind removed, sliced into rounds)
2 Cara Cara oranges (rind removed, sliced into rounds)
1 Oro Blanco grapefruit (rind removed, sliced into rounds)
1/4 cup Castelvetrano olives, rough chopped
1/2 cup avocados, cut
1 Meyer lemon (juice + zest)
1/2 cup chopped herbs (chives, mint, basil, fennel fronds)
1 tbsp dukkah (I used west~bourne pistachio dukkah!)
1 tbsp pickled Calabrian chiles
1/2 cup olive oil
1 small shallot, minced
1 head garlic, finely grated
salt + pepper

Instructions:
To make the dukkah salsa verde: Combine garlic, shallot, lemon juice and zest and let sit for a few minutes. Slowly whisk in olive oil to combine and then fold in chopped herbs (save a pinch full for garnish). Season with salt and pepper to taste. Add in 1 tbsp west~bourne pistachio dukkah and set aside.

Layer the sliced citrus along the bottom of your plate. Sprinkle chopped olives, avocado, and pickled chiles around. Spoon over the dukkah salsa verde and top with herbs and cracked black pepper.

Want more? Grab host, Jessie de Lowe's ridiculously delicious toasted hazelnut milk here! 

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