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Citrus Salad Stuffed Avocado Cups
Recipe by Chef Tom Fraker

Citrus Salad Stuffed Avocado Cups

6 ripe Avocados, halved lengthwise; seeds removed
2 Limes, 1 juiced; 1 zested & segmented
3 cups fresh Arugula, washed; spun dry
5 Organic Oranges, divided; 2 zested; all 5 peeled & segmented
1 small bulb Fennel, trimmed; diced small
Melissa’s Safari BBQ Grinder, to taste
Good Balsamic Vinegar, to taste

Drizzle the avocado halves with the lime juice. Set aside.

In a mixing bowl, add the lime segments, the arugula, the orange segments and fennel. Mix well. Add the lime zest and the orange zest and season with the Safari BBQ Grinder. Toss to combine. Place equal parts of the mixture into the avocado halves. Drizzle with the balsamic and serve. Makes 12 appetizers or 6 salad servings.