Name: Roasted Citrus and Avocado Salad
Cook time: 25 min
Total time: 25 min
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

Citrus salad with avocado recipe on plate.

Roasted Citrus and Avocado SaladNicole Franzen

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Recipe information

Total Time
25 min

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

Preparation

Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

Nutrition Per Serving

Calories 260 - Fat 22 g - Fiber 6 g

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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