Unusually warm weather for January calls for the perfect salad. With citrus ingredients to remind you that it’s still Winter, this Salad of Orange, Avocado and Black Olives provides a much-needed break from comfort food cravings!

Salad of Orange, Avocado and Black Olives
This recipe can also be found in our Soup, Salad & Pasta Recipes Section!

Ingredients
Salad:
1/4 small red onion, sliced thinly, top to bottom
3 Tablespoons champagne vinegar
1 teaspoon orange zest
2 navel oranges
2 blood oranges, can substitute regular oranges
4 kumquats, thinly sliced
3 medium ripe avocados
3/4 cup black Kalamata olives, pitted and cut in half from top to bottom
1/4 cup fresh cilantro leaves
1/3 cup pistachios, toasted

Salad Dressing:
2 Tablespoons reserved orange juice
2 Tablespoons champagne vinegar
2 teaspoons honey
3 Tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Methods/Steps
Soak Onions: Soak the red onions in the vinegar for 30 minutes. Strain and reserve.

Section Oranges: Holding 1 orange over a medium bowl, grate enough zest to measure 1 teaspoon and set aside for the dressing. Using a sharp knife, cut the top and bottom off each blood orange to reveal the flesh. Trim all of the peel so that no white pith remains. Over a bowl, cut the oranges crosswise into ¼-inch slices reserving 2 Tablespoons of orange juice. Set aside. Slice kumquats into very thin slices. Set aside.

Avocado: Cut the avocado in half from top to bottom. With a sharp knife blade, tap the avocado pit enough that it dislodges in the pit. Twist the knife slightly to remove the pit. Discard. With a large spoon, remove the flesh of the avocado in one piece. Cut each avocado half into 8 slices. Place face down on a plate to prevent browning.

Make Dressing: In the bowl containing the reserved orange zest, whisk together the orange juice, vinegar, honey, olive oil, salt and pepper.

Compose Salad: Place the various citrus on a serving plate, intermixing with slices of avocado. Drizzle the vinaigrette over the oranges and avocado. Garnish with olives, kumquats, red onions, cilantro and pistachios. Serve immediately.

Serves/Makes
Serves 8