Roasted Citrus and Avocado Salad
Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
- 1 blood or Valencia orange, sliced ⅛” thick, seeds removed
- 1 Meyer or regular lemon, sliced ⅛” thick, seeds removed
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh Meyer or regular lemon juice
- 1 bunch watercress or arugula, thick stems trimmed
- 1 avocado, cut into wedges
Preheat oven to 425°. Toss orange and lemon slices with 1 Tbsp. 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 Tbsp. 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).