Orange and Avocado Salad

Recipe from Everyday Food  

Husband-Tested in Alice's Kitchen

Serves 4

This salad is not only pretty, but also very cool and refreshing. Citrus combines so perfectly with the buttery taste of avocado. You can also add a shallot, thinly sliced, for a little bite. Section the oranges and make the vinaigrette in advance, then as your guests arrive, toss it all together.

3 navel oranges

2 tablespoons white-wine vinegar

2 tablespoons olive oil

Coarse salt and freshly ground pepper

1 large head of red leaf lettuce, torn

1 avocado, thinly sliced

6 to 8 radishes, cut into wedges

1 shallot, sliced (optional)

Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.

In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper. To bowl with oranges, add lettuce, avocado, radishes and shallots, if using. Toss with dressing, and serve immediately.