Cara Cara and Blood Orange Salad
Serves: 4
This truly simple and absolutely gorgeous salad is the perfect way to bridge the gap from winter into spring. Cara cara oranges have a deep rose flesh and taste like honey and sunshine! Blood oranges reveal wine-colored flesh with a hint of spice. Look for avocados that give lightly to the touch.
Ingredients
Preparation
NotesIngredients
- 2 Cara Cara oranges (or navel) Add to list
- 2 blood oranges Add to list
- 1 ripe avocado Add to list
- 1 to 2 cups baby greens or spinach Add to list
- Sweet Chili-Sesame Vinaigrette Add to list
- Sprigs fresh cilantro for garnish Add to list
Preparation
Cut a small slice off each end of the 4 oranges and stand them upright on a cutting surface. With a knife, remove the peel in strips, maintaining the curved shape. Cut each into 4 to 6 slices, crosswise.
Cut the avocado in half lengthwise. Remove the pit and cut each half in half again lengthwise. Peel the skin from each quarter. Cut each quarter into 3 to 4 slices.
Divide the orange slices between 4 plates, placing them in a swirl pattern. Toss the greens with a little vinaigrette and mound in the center of the orange slices. Top each with a quarter of sliced avocado. Drizzle with more vinaigrette. Garnish with sprigs of cilantro.
Notes
I love adding grilled wild prawns or salmon to this dish. Lovely!
Recipe by , PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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Umami
This combination of flavors is surprisingly good. The texture of the toasted sesame seeds with the rest of it make it the dish just perfect. I used very little dressing to cover the salad. also subbed 1/2 the oil for 2 tbls water + 2 tbls lemon juice. This is really good, a little more time consuming than you would think. I made it with salad mix.
January 27, 2011 at 08:10 PM — BooYa (not verified)
Nice blend of flavors
Enjoy the contrasts of sweet, sour and spicy going on in this salad. Makes for a pretty presentation, too. What a vibrant salad!
March 12, 2010 at 04:04 PM — foodette