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Smashed Potatoes

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5 Minute Potatoes


Avocado, Citrus & Feta Salad

Recipe provided by Chef Crusco Catering in Austin, TX.

Ingredients – Salad

Ingredients РCitrus Vinaigrette


  1. Prepare the Jicama and Avocado slices. Set aside. Then start peeling and supreming the citrus. Remember to keep all the juices so best to do this step above a bowl. The juices will be used for the Vinaigrette.
  2. Using a sharp knife, peel the citrus removing all of the bitter white pith. Working over a small bowl, cut in between the membranes (i.e. skin) to release the sections into a bowl.
  3. Squeeze the membranes over the bowl to extract half of the juice.
  4. For the Vinaigrette add the citrus juice to a large bowl and season with salt/pepper.
  5. Adding drop by drop to start, gradually whisk in all extra virgin olive oil (EVOO). Whisk until dressing is thicker and glossy. Taste and adjust seasoning with salt/pepper and more citrus juice if needed.
  6. To make the salad, add the Jicama sticks as a bed to the plate or platter. Add the Avocado, Citrus Supremes and Mint throughout the salad. Sprinkle the Feta Cheese all over.
  7. Spoon the Vinaigrette on the salad and season lightly with salt/pepper. Enjoy!

* The dressing can be prepared ahead and refrigerated in a plastic container for up to 10-12 days.