Cara Cara and Blood Orange Salad
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.
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 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 orange slices between 4 plates, placing them in a swirl pattern. Toss greens with a little vinaigrette and mound in the center of the orange slices. Top each with a quarter of a sliced avocado. Drizzle with more vinaigrette. Garnish with sprigs of cilantro.
Try adding grilled wild prawns or salmon to this dish.
Recipe by, PCC Chef