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…
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
Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper.
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.