This salad is one of those things that sounds like it shouldn’t work, but totally does.
Over the holidays, I gave myself the gift of a new cookbook, Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour. It’s a pretty fantastic book. It’s laid out by season and each season has about a dozen different menus that feature an entree and a salad, or side dish.
This particular salad is from the Autumn section, but I made it in winter because I’m just rebellious as hell.
It’s very quick and easy and a nice way to add a bit of bright color to your plate. I served this along with the Roasted Tofu and Peanut Noodles that I already posted, and thought that the citrus flavors went surprisingly well with the peanut sauce.
What You’ll Need:
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil
- 1 large ripe avocado, pitted, peeled and cut into 1-inch cubes
- 2 large seedless oranges
- 1 bunch (about 8) red radishes, thinly sliced
- Course sea salt and fresh black pepper
What You’ll Do:
- In a salad bowl, whisk together the lemon juice and olive oil.
- Add avocado and toss gently.
- Cut the rind off the orange until no pith remains.
- Cut the oranges from blossom to stem end into quarters then cut crosswise into 1/2 inch slices.
- Add orange slices and radishes to the bowl.
- Season with salt and pepper.
- Toss and serve.