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Categories:
orange shallot flaky sea salt freshly ground black pepper extra-virgin olive oil avocado arugula orange
Viewed: 31 - Published at: 6 years agoIngredients
- For salad:
- Juice of 1 blood orange (about 1/4 cup)
- 1 tablespoon shallot, minced (from 1 small shallot)
- 3/4 teaspoon flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
- 2 cups (1 ounce) loosely packed baby arugula leaves
- 1 blood orange, peeled, segmented, and seeded
Method
- In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.)
- Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
