FARGO 鈥� I recently had an intense craving for oranges and avocados 鈥� together.
The feeling was so specific that I knew there must be a new recipe lurking somewhere in my mind. I figured I would have to play around with a few ideas before deciding on a recipe, but I struck gold (or orange) on my first try.
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I did not need to venture any further 鈥� this beautiful Orange, Avocado and Arugula Salad had me swooning at first bite. I have made it five times in the past two weeks, and I cannot wait to make it again.
There are just five components in this simple recipe: arugula, orange, avocado, red onion and a tangy vinaigrette. Blood oranges are currently available in my local supermarket, and I love the contrast in color they add to the salad. However, they have a short season, so feel free to use any variety of oranges, including Clementines, because one year is far too long to wait to make this salad again.
For an extra punch of citrus, this recipe utilizes both the zest and fruit of one orange. I begin by zesting the orange, which is used to infuse the dressing with terrific citrus flavor. After zesting the orange, I use a serrated knife to remove the peel and pith, then slice it into bite-size pieces. To do this, you can first slice the orange into rounds or sections and then cut each slice into small wedges, or you can just pull it apart with your hands and cut it into pieces.
Avocado adds a lovely touch of creamy flavor to the salad, and I recommend finding one that is still somewhat firm to the touch. I dice the avocado into small cubes just before assembling the salad so that it retains its color and texture. The recipe also calls for half of a small red onion, thinly sliced, which I steep in the dressing for at least 30 minutes before assembling the salad. This step gently pickles the onion and tempers its spicy heat while infusing the dressing with terrific flavor.
The vinaigrette is a blend of extra-virgin olive oil, apple cider vinegar, orange zest, honey, Dijon mustard, salt and pepper. The dressing can be prepared in advance and refrigerated for up to two weeks, and it also works well as a marinade for fish, seafood and chicken. The salad can also be assembled in advance and refrigerated for up to two hours before serving.
I created this recipe to satisfy my cravings but ended up amplifying them instead. I love the simplicity of this salad, which is easy to make and full of punchy, bright flavor. Wonderfully refreshing, beautifully presented and addictively delicious, this Orange, Avocado and Arugula Salad is my new springtime darling. Enjoy.
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Sarah鈥檚 Orange, Avocado and Arugula Salad
Serves 2 to 4
Ingredients:
- 1 medium or large orange
- 陆 cup extra-virgin olive oil (plus 1 tablespoon for the arugula)
- 录 cup apple cider or red wine vinegar
- 1 tablespoon plus 1 teaspoon honey
- 2 teaspoons Dijon mustard
- 陆 teaspoon kosher salt
- 录 teaspoon black pepper
- 陆 small red onion, thinly sliced (about 1/3 cup)
- 3 cups baby arugula (about half of a 5-ounce tub)
- 1 avocado (still somewhat firm), small-diced
To slice the orange: Remove all the zest first and place it in the bowl you will use to make the dressing. Slice the top and bottom off the orange so that they are flat (this will make it easier to slice).
Working from the top down, use a sharp serrated knife to slice between the peel and the flesh, working around the orange until all the pith is removed. Discard the pieces of peel. Slice the orange into rounds and then slice each round into small wedges, removing any pith from the center.
To make the dressing: In a medium bowl or Mason jar, add 陆 cup of olive oil, vinegar, honey, Dijon mustard, 陆 teaspoon salt and 录 teaspoon pepper. Whisk or shake vigorously (cover the lid first) until the mixture appears almost creamy and fully emulsified.
Add the sliced red onion and toss well to combine. Let the onions steep in the dressing for at least 30 minutes, or up to 2 hours, before serving. The dressing may be prepared in advance and refrigerated for up to 2 weeks 鈥� remove the onions after 2 hours and refrigerate separately for up to 1 week.
To assemble the salad: In a medium bowl, toss the arugula with 1 tablespoon of olive oil and a drizzle of the dressing. Arrange the arugula on a serving platter. Place the orange pieces and diced avocado in the same bowl and top with the pickled red onions from the dressing.
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Add 录 cup of the dressing and gently toss to combine. Add a sprinkling of salt and pepper and lightly toss again. Place the mixture atop the bed of arugula and finish with another drizzle of dressing and a light sprinkling of salt and pepper. The salad may be prepared up to 2 hours in advance and refrigerated before serving.
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