Keep finding recipes I have to try.  This one was from the January issue of Bon Appetit but was far too perfect for May — Roasted Citrus and Avocado Salad.  Some sweet, some sour, some heavenly avocado…

Ingredients

1 blood or Valencia orange, sliced 1/8″ thick, seeds removed (I can never find either of these…went with Navel)
1 Meyer or regular lemon, sliced 1/8″ thick, seeds removed
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 small red onion, thinly sliced
2 tablespoons fresh Meyer or regular lemon juice (I went with bottled)
1 bunch watercress or arugula, thick stems trimmed (love arugula!!!!)
1/2 cup fresh mint leaves
1 avocado, cut into wedges

Preparation

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.

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).

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.
Add avocado and very gently toss until lightly dressed (you don’t want to crush the avocado).  I cut my avocado into a bit more of cubes vs. slices…

This was delicious!  I didn’t even add that much olive oil at the end because it was so moist.  I served it with some seared sea bass and a nice Sauvignon Blanc.  It’s definitely at the top of my list.