Serves 4 to 6
2 valencia oranges
2 avocados, sliced
3 ounces baby arugula or watercress
2 teaspoons good quality honey
2 tablespoons orange juice, freshly squeezed
1 tablespoon champagne vinegar
1/4 cup olive oil
1/4 teaspoon seal salt
freshly ground black pepper, to taste
Segment the oranges and the grapefruit, slice the avocado, and prepare the arugula and endive leaves.
Squeeze the juice of the leftover orange membrane into a small bowl, until you have 2 tablespoons of orange juice. Add the honey, champagne vinegar, olive oil, sea salt, and black pepper, and whisk to combine.
Toss the dressing with the citrus, salad, and avocado, put on a platter, and serve!
This weekend it is pouring rain, although I doubt any of us mind that much considering it is 60 degrees, and last weekend it was snowing. Again. Even still, it is so grey, and being stuck inside all day was just making me crave something bright, fresh, and really flavorful. I have more citrus than I know what to do with, and oranges are so wonderful right now, that this salad was perfect.
This salad is delicious any time of the year, whenever you can find the ingredients REALLY fresh. Add shrimp, a lobster tail, a crabcake - really any type of fish - and you've got a lovely light lunch instead of a side salad.
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