Our collective avocado obsession has gotten out of control: $9 avocado toast is now the just the tip of the iceberg. We’ve reached the point where we have whole avocado restaurants and even an entire museum dedicated to the world’s trendiest fruit.
But it’s time to get back to the basics, to a time when avocado complimented dishes with its subtle flavor, it’s cooling affect and its buttery texture, rather than being the star of the show.
In this citrus salad, avocado shares an equal parts role with orange, endive and marinated onion to create a perfectly balanced appetizer that screams spring and summer. A dressing made from oil, vinegar, honey and orange peel brings the whole thing home.
- 1 red onion, medium-sized
- 1/4 cup rice vinegar or white wine vinegar
- 1/4 cup honey
- 1/4 cup water
- 2 oranges
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 avocado, halved, pitted and skin removed
- 1 grapefruit, peeled and sliced, seeds removed
- As needed Endive and/or small romaine lettuce spears
- 1 Combine 1/4 cup rice vinegar, honey, and water in a jar with tight-fitting lid. Shake until well blended.
- 2 Peel and thinly slice one medium red onion, then add onion to the jar. Shake jar to coat onions in liquid, then refrigerate overnight or for at least 6 hours.
- 3 If necessary, shake the jar 2-3 times during the 6 hours to be sure the onions marinate evenly.
- 4 Pare and slice oranges; remove seeds. Slice avocado.
For the dressing
- 1 Combine orange peel, oil, remaining 1/4 cup vinegar and honey in a small jar with a lid.
To arrange the salad
- 1 For each serving, arrange endive and/or romaine leaves in a spoke-fashion on individual plates.
- 2 Portion oranges, avocado and grapefruit pieces onto the center spokes of endive and/or romaine.
- 3 Lift marinated onions from liquid with a fork and transfer to the top of each salad. Drizzle with dressing before serving.