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????
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.
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
- 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
- Divide the salad greens evenly among four plates.
- 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.
- 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.
- 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.