This salad pairs creamy diced avocado with bright orange segments for a refreshing contrast. Buy your avocados a few days ahead—ripe ones are often hard to find on the day you plan to make it.
Info
- Prep time: 25 minutes
- Total time: 25 minutes
- Yield: 4 servings
Ingredients
- 4 oranges, preferably seedless
- 1 tablespoon finely chopped fresh ginger
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 2 medium shallots, finely chopped
- 1 to 2 tablespoons extra-virgin olive oil
- 2 avocados
- 1 tablespoon chopped fresh mint leaves, plus whole leaves for garnish
- 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
- 4 whole leaves Boston lettuce, washed and dried well
- 4 whole leaves red leaf lettuce, washed and dried well
- Sliced pickled ginger, optional
Instructions
- Segment and juice 3 of the oranges as follows: slice off both ends of 1 orange and set it cut side up on a cutting board. With a sharp, flexible knife, remove the peel and white pith by sawing from top to bottom in a curve that follows the fruit's shape. Cut along the membranes between segments to release the segments, working over a bowl to catch the juices. Set the segments aside and squeeze the remaining membrane over the bowl to extract more juice. Repeat with the other 2 oranges. Strain the juice into a measuring cup—you should have about 3/4 cup; if not, juice the last orange and add enough to reach that amount.
- In a small bowl, stir together the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice. Add salt and pepper to taste.
- In another small bowl, mix half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
- Cut the avocados lengthwise down to the pit. Twist the halves apart and remove the pit. Slide a teaspoon between the flesh and skin to loosen the flesh in one piece. Cut the avocados into 1-inch pieces and place them in the bowl with the honey-ginger dressing. Add the remaining shallots, chopped mint, and chopped cilantro; toss gently to avoid mashing the avocado.
- Just before serving, reserve 8 orange segments. Toss the rest with the whole lettuce leaves and enough of the orange-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (some dressing will remain in the bowl). Top with the reserved orange segments and drizzle any remaining honey-ginger dressing over the salads. Garnish with whole mint and cilantro leaves and, if desired, pickled ginger.
