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. Look for avocados that give lightly to the touch.
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.
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.
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