Blood Orange and Avocado Salad


I like simple things….

t-shirt and jeans…

a warm day in the middle of a cold spell…

a hug after a long day…

and winter citrus! 

Winter citrus is an anomaly to me: bright and flavorful fruits that are at their peak when everything else is dormant.  I can’t seem to get enough grapefruit, Meyer lemons, clementines, oranges, and especially blood oranges!  Have you had a blood orange? Eating them is like a secret escape to my own tropical island. Where’s my mai tai? Where’s my pool?  Where’s my hammock????

DSC_0186

The salad I made is adapted from Alice Water’s amazing avocado and grapefruit salad from her-must have cookbook The Art of Simple Food.  A girlfriend of mine had this cookbook and I poured over it every time I was at her house. And then I received a copy for my birthday!!!  The recipes are so simple and so flavorful.

DSC_0197

I swapped blood oranges in for the grapefruit and served it over a bed of mixed greens. Using blood oranges makes me feel like I just bedazzled my salad.  I whipped this up for a quick lunch and took it to work, eating with some leftover salmon. It totally made feel like I was on vacation in the tropics and not sitting inside an office cage in the middle of winter peering out a tiny jail-sized window. Womp womp.

Hrmmm….note to self…get a hammock for my office….and more winter citrus!

Blood Orange and Avocado Salad (adapted from The Art of Simple Food by Alice Waters)

Serves 4 as a side

Ingredients

  • 4 to 6 cups of mixed salad greens, washed and dried
  • 2 Blood oranges
  • 1 Avocado
  • 1/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • salt and pepper

Instructions

  1. Divide the salad greens evenly among four plates.
  2. With a sharp knife, peel the rind from the blood oranges down to the flesh. Slice in thin rounds. Divide the orange slices evenly among four plates.
  3. Cut the avocados in half and remove the pits. Sprinkle the inside lightly with salt. Inside the skin, slice the avocados in 1/4-inch slices. Carefully scoop from skin and divide the avocado slices evenly among the four plates.
  4. In a small lidded jar, add vinegar and olive oil with a pinch of salt and pepper. Shake well. Drizzle the vinaigrette lightly over each salad. Store leftover vinaigrette in the refrigerator for up to 3 days.
Advertisements

6 thoughts on “Blood Orange and Avocado Salad

  1. Reblogged this on S For Summer and commented:
    Για να συνοδεύσεις την σαμπάνια που λέγαμε.. να και μια διαφορετική σαλάτα! Λατρεύω κάθε τι από το παρτέρι της γης, ή έστω, από το μανάβικο της γειτονιάς! Προσπαθώ να τα ενσωματώνω με διάφορους τρόπους στην καθημερινή μου διατροφή. Και επειδή δε βρίσκω συναρπαστικό να δοκιμάζω τα ίδια και τα ίδια συχνά αναζητώ εναλλακτικές για ένα πιο πράσινο πιάτο! Είτε προσθέτωντας φρούτα -όπως εδώ- είτε όσπρια, είτε ζυμαρικά, είτε λαχανικά που δε δοκιμάσαμε να φάμε άλλη φορά… Και οι σαλάτες δεν αρκούνται σε συνοδευτικό μα μπορούν να γίνουν είτε πρωταγωνιστές της διατροφής μας -ναι, το αγαπώ!- προσφέροντάς μας όλα τα απαραίτητα συστατικά σε ένα πιάτο, είτε να μας κάνουν παρέα ως επιδόρπιο αποτελούμενες κυρίως από φρούτα! Αυτή, είναι μια καλή ιδέα! Άλλωστε, με το να τρέφουμε σωστά το σώμα μας, βοηθάμε και το πνεύμα να μας αποδίδει τα μέγιστα, σωστά;;

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s