Roasted Citrus and Avocado Salad

Name: Roasted Citrus and Avocado Salad
Yield: Unknown!
Ingredients: 1 blood or Valencia orange, sliced 1/8" thick, seeds removed; 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; 1 bunch watercress or arugula, thick stems trimmed; 1/2 cup fresh mint leaves; 1 avocado, cut into wedges

Alison RomanUnknown!Source

bon appétit salad orange blood orange lemon meyer lemon watercress arugula mint avocado side starter dinner vegetarian vegan dairy free nut free gluten free keto easy 30 minutes or less roast winter epicurious

Ingredients

1 blood or Valencia orange, sliced 1/8" thick, seeds removed

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

1 bunch watercress or arugula, thick stems trimmed

1/2 cup fresh mint leaves

1 avocado, cut into wedges

Method

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).