California Salad Spears
Eva Kolenko
The classic orange-avocado salad goes miniature here, seasoned with a light basil vinaigrette.
How to Make It
1
Sliver red onion and soak in a bowl of cold water to reduce its bite if you like. Meanwhile, slice peel off orange, following curve of fruit; then slice thinly into wheels. Slice each wheel in half.
2
In a small bowl, blend lemon juice with olive oil, basil, and salt and pepper to taste.
3
Peel and slice avocado thinly crosswise. Lift onion from water and pat dry.
4
Spoon 1 or 2 slices of avocado, 1 slice orange, and a few slivers of onion onto each lettuce leaf and drizzle with vinaigrette. Top with flake salt.
Ingredients
⅛ small red onion
1 small orange
1 tbsp lemon juice
2 ½ tbsp extra-virgin olive oil
1 tsp minced fresh basil Kosher salt and freshly ground pepper
1 medium avocado
16 leaves Little Gem lettuce or small hearts of romaine, stem ends trimmed
Flake salt
Directions
1
Sliver red onion and soak in a bowl of cold water to reduce its bite if you like. Meanwhile, slice peel off orange, following curve of fruit; then slice thinly into wheels. Slice each wheel in half.
2
In a small bowl, blend lemon juice with olive oil, basil, and salt and pepper to taste.
3
Peel and slice avocado thinly crosswise. Lift onion from water and pat dry.
4
Spoon 1 or 2 slices of avocado, 1 slice orange, and a few slivers of onion onto each lettuce leaf and drizzle with vinaigrette. Top with flake salt.
