Life has been a whirlwind these last few months! I got engaged (wow I’m so excited about this I have to tell the Internet), we went on a few trips and have had several guests, and overall my house looks like a bomb went off in it and time is just flying by. I’ve been going out so much that it’s almost a relief to get back to doing some cooking at home. I made this salad a few months ago but I think it’s going to be a year round staple for us. Avocado is one of my favourite vegetables (fruits?) to eat – it’s so creamy and satisfying that I will buy them in bulk just so that I can justify their price to myself. I put it in everything I can and even things I shouldn’t, which often makes my fiance squint his eyes at me as if I’m crazy. Yes, I’m on that hipster avocado train; no, I don’t regret it one bit.
This recipe is from Alison Roman’s Dining In cookbook, which I confess I primarily bought because of the Instagram craze around her salted chocolate chunk shortbreads (which, to be fair, are pretty darn delicious). However, I’m discovering a lot of new, interesting recipes in here. Alison’s tastebuds are pretty different from my own, which encourages me to branch out and change it up a little – she likes a lot of funk and acid and heat, which I can like but don’t often go to. I loved this particular salad so much I made it twice in a week. The combination of tangy oranges and lime with the creamy avocado is addicting. I could probably eat the whole thing by myself. She recommends blood oranges, but I couldn’t find any in my local supermarket so I used tangelos, which were delicious, but I think you really use any orange here.
Avocado & Orange Salad
From Alison Roman’s Dining In Cookbook. She says it serves 4; two of us have finished it, but I am also an avocado fiend.
- 1/4 small red onion, very thinly sliced into rings
- 4 oranges (blood, tangelo, or normal), peeled and sliced 1/4 inch thick
- 1 avocado, thinly sliced
- 2 tbsp fresh lime juice
- flaky sea salt and pepper
- 1 tsp poppy or black sesame seeds
- 1/4 cup fresh cilantro, tender stems and leaves
- 2 tbsp olive oil
- Soak the onion in a medium bowl of ice water for 10 to 20 minutes, which softens the bite and makes it crunchy.
- Meanwhile, layer the orange and avocado, overlapping slightly, on a plate.
- Drain the onion and scatter on top. Drizzle with lime juice. Season with flaky sea salt and pepper.
- Sprinkle with the poppy seeds and cilantro, and drizzle with olive oil.