Roasted citrus and avocado salad
Delight your taste buds with a fresh Roasted Citrus and Avocado Salad bursting with vibrant flavors and wholesome ingredients. Perfect for a light and tasty meal.
Ingredients:
- blood or Valencia orange, sliced ⅛” thick, seeds removed
- Meyer or regular lemon, sliced ⅛” thick, seeds removed
- tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- small red onion, thinly sliced
- tablespoons fresh Meyer or regular lemon juice
- bunch watercress or arugula, thick stems trimmed
- cup fresh mint leaves
- avocado, cut into wedges
Instructions:
- Preheat the oven to 425°F. Coat orange and lemon slices with 1 tablespoon of oil on a baking sheet with raised edges. Season with salt and pepper. Roast the citrus fruits, stirring occasionally, until they develop light charring and start to caramelize, which usually takes 10 to 15 minutes. This process enhances the complexity of their flavor. Allow them to cool down.
- In the meantime, mix the onion and lemon juice in a spacious bowl. Season with salt and pepper and let it sit for about 5 minutes (this will allow the onion to become slightly softer, sweeter, and less pungent).
- Combine the roasted citrus with the onion, arugula, and mint in the bowl. Drizzle the remaining 3 tablespoons of oil over the mixture. Season with salt and pepper, then toss everything together until well combined and coated with the dressing.
- Add the avocado and gently mix until lightly coated (avoid mashing the avocado).
Summary:
- Calories: 932 kcal
- Fat: 85 g
- Protein: 11 g
- Carbs: 49 g
- Potassium: 1930 mg
- Magnesium: 134 mg