16- Blood Orange and Avocado Salad

This salad scarcely needs a recipe. A title should suffice, but here it is:

This is something I didn't make when you were kids, but I've been making it now for years. It’s extremely easy, quick and delicious.

Blood oranges started appearing at the farmer's markets many years ago--but I probably thought they were too expensive. In later years, as finances decreased, I started buying more delicious and exotic items (go figure). Blood oranges were on that list. Avocados too, I’d guess.

Additions are of course possible, but it works just fine in its most simple form—quantities to be determined and adjusted for circumstances.

Start with a mix of lettuces--baby lettuces, arugula, whatever. I prefer blood oranges--for the drama and the taste--but you can of course use other oranges, or even grapefruit, I suppose.
I peel the oranges, slice them, and break into sections. If they are really reddish, they look a bit like tomatoes, and can be a splendid surprise.
Slice and cut avocadoes. I sometimes add red onions, sliced very thinly. Squeeze lime or lemon juice on the avocado. Add your standard vinaigrette—I’m always happiest adding a dash of soy sauce, rice vinegar and sesame oil as well (or instead of). Toss--and there you are.

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