A refreshing avocado-blood orange salad made with mixed greens, shallots, blood oranges, and a citrus dressing. This nutritious dish features a medley of flavors from sweet oranges and rich avocados, perfect for a healthy meal.
1: Saute shallot in a medium high pan with 1 tbsp olive oil for about 2 mins.
2: Add garlic and saute another 1 min.
3: Remove shallot & garlic from pan into a blender along with the zest of 1 blood orange, juice of 2 blood oranges, juice of 1 lemon, 1/4 cup EVOO, 2 tbsp white wine vinegar, a pinch or two of salt, and black pepper to taste.
4: Blend until smooth and remove to a mason jar with a lid on. Shake the jar to emulsify as needed.
5: Take the remaining 2 blood oranges plus 2 naval oranges and peel them.
6: Use a sharp paring knife to cut small wedges of the citrus out.
7: Add the sliced fennel to a small bowl with the juice of the remaining 1 lemon.
8: Add mixed greens to a large bowl with the oranges, avocado, fennel, toasted almonds + pumpkin seeds, and cashew parm.
9: Optionally season with more flaky salt and/or black pepper.
10: Pour over half the dressing, toss with wooden spoons until well-combined, then either add more dressing or serve immediately.
