New Roots Organics
Organic Recipes > Salad or Side > Roasted Citrus and Avocado Salad

Roasted Citrus and Avocado Salad (Serves )
courtesy of Alison Roman, Bon Appetit

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

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

  1. Preheat oven to 425°.
  2. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper.
  3. 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.
  4. 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).
  5. 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.
  6. Add avocado and very gently toss until lightly dressed (you don\'t want to crush the avocado).

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