Roasted Citrus and Avocado Salad
A bright and refreshing salad featuring caramelized citrus slices, peppery arugula, fresh mint, and creamy avocado, all dressed in a light citrus vinaigrette. The roasted citrus adds a complex, slightly charred sweetness that perfectly complements the other ingredients.
Ingredients
- •1 whole blood or Valencia orange
- •1 whole Meyer or regular lemon
- •4 tablespoons olive oil
- •1 to taste Kosher salt and pepper
- •¼ whole red onion
- •2 tablespoons lemon juice
- •1 bunch watercress or arugula
- •½ cup mint leaves
- •1 whole avocado
- •
Cooking Instructions
- 1.
Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
15 min
- 2.
Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
5 min
- 3.
Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
5 min
- 4.
Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).
2 min
