Avocado and Orange Salad
This avocado and orange salad recipe is one of our favorite ways to brighten up a winter meal. This time of year, fresh vegetables are harder to come by, but this delightful dish has all the flavors you need to warm up your taste buds. With fresh organic oranges and creamy organic avocados, the variety of textures, colors and aromas are perfect for lifting spirits and satisfying appetites.
- 2 organic Valencia or navel oranges
- 1 large organic avocado (or 2 regular organic avocados)
- Juice of 1 organic lime
- 1/2 small organic red onion, thinly sliced
- 1 scant tablespoon dried oregano, preferably Mexican
- 1/4 cup extra-virgin olive oil, plus some for sprinkling
- 1/4 tsp salt
- 1 tsp of your favorite hot sauce
- Handful cilantro leaves
- Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and, with a small, sharp knife, cut off the peel and white pith. Segment the orange by slicing between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments. Reserve the juice.
- With a dinner knife (not the sharpest knife in your kitchen), cut each halved avocado half lengthwise into segments, cutting through the meat to (not into) the skin. Then cut around the outside of the avocado meat and, using the knife, push the pieces out of the skin and into the bowl with the oranges.
- Add the lime juice, red onion, oregano, olive oil, salt, hot sauce and the reserved orange juice. Using a large spoon, mix all the ingredients together so that everything is coated and well combined.
- Remove to a serving bowl. Garnish with cilantro leaves and drizzle with more olive oil.
- Serve as an appetizer or antipasto.
Recipe adapted from Andrew Carmellini, chef and an owner of Locanda Verde in Manhattan.
Photos courtesy of Ilana Freddye.