I don't know about all of you but I am ready for summertime, and that is what this salad reminds me of! it is based off of Alison Roman's salad in her Dining In cookbook, which is SO good by the way. I highly suggest that everyone purchase it. it is filled with a ton of recipes that use high quality ingredients but only a few ingredients in general, which makes the dishes super delicious but not intimidating.
you could make this salad as an appetizer or side dish to your main entree. although it reminds me of spring/summertime, you can make it any time throughout the year that you can find the ingredients in season. it is filled with oranges and avocados and is tossed in a citrusy vinaigrette that is both sweet and tart. I prefer to serve it on a big platter, because it's so beautiful, but you could also chop it all up and toss it in a big bowl.
citrus salad with avocado & arugula
yields: 6-8 servings prep time: 15-20 minutes
inspired by Alison Roman's Blood Oranges with Crunchy Red Onion and Avocado from Dining In
2 stalks romaine lettuce, washed & chopped
2 handfuls arugula
3 oranges, peeled and sliced
2 avocados, sliced
½ red onion, thinly sliced
¼ cup fresh cilantro, chopped
kosher salt & freshly ground black pepper, to taste
¼ cup fresh lime juice
¼ cup olive oil
1 Tbsp. honey
1 tsp. Dijon
½ tsp. white sugar
½ tsp. salt
½ tsp. garlic powder
freshly ground black pepper
To prepare the vinaigrette, whisk together the olive oil, lime juice, honey, Dijon, sugar, salt and garlic powder in a small bowl.
Cut the red onion into thin slices and place them in a bowl of ice water.
This will reduce the intense flavor of onion and make them crunchier pieces.
In a large bowl, combine the chopped romaine and arugula.
Pour half of the vinaigrette over the lettuce and arugula and toss to fully coat.
Place the dressed lettuce on a large serving platter.
Peel the oranges and slice them into ¼-inch thick circular slices.
Cut the avocado into ¼-inch thick slices as well.
Evenly place the sliced avocado and orange over the lettuce mixture.
Drain the red onions and scatter them evenly throughout.
Top the entire salad with fresh chopped cilantro and season with kosher salt and black pepper.
Drizzle the remaining half of vinaigrette over the top and serve!