Green Salad with Orange, Avocado, and Red Onion

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

My mother-in-law, a wonderful all-around cook, is especially known for her salads. While the ingredients vary a little each time she tosses one together, over time I’ve started to notice several toppings turning up in regular rotation: citrus, red onion, and avocado. What I think makes this a winning combination isn’t just the way the flavors work together, but also how beautiful the orange, purple, and green look on the plate.

Ingredients

2 medium navel oranges
1 small clove garlic, finely chopped
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Pinch of salt
1/4 cup extra-virgin olive oil
1/2 medium red onion, thinly sliced
2 medium avocados, sliced
1 head Romaine lettuce, chopped and washed

Instructions

Segment the oranges over a small bowl. Squeeze any remaining juice from the peels and membranes into the bowl.
Strain the orange segments, reserving the juice. In a small bowl, combine one tablespoon of the orange juice with the garlic, vinegar, mustard, and salt. While whisking, pour the olive oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. (Save or drink the remaining unused orange juice.)
Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.