Avocado + Blood Orange Salad

Simple, light, and what was concocted as a result of trying to find and easy+ refreshing side to go with veggie taco night. Particularly one that was more of an assemble kind of thing vs. actually having to cook anything. I could more The Avocado + Blood Orange Salad is the product of working with what I had on hand - avos, a couple blood oranges (left over from weekend cocktails), red onion (always on hand!), and basil. And my go to mason jar honey mustard dressing. The honey mustard dressing maybe makes it a little weird for taco night, but whatever it works! And we love it!

 
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For the avocado blood orange salad

  • 2 tbsp Dijon

  • 1 tbsp honey

  • juice of 1/2 a lemon

  • 2 tbsp EVOO

  • 1 avocado, halved + sliced

  • 2 blood oranges, peel removed and sliced horizontally into disks

  • 1/4 a red onion, thinly sliced (use a mandolin)

  • a few fresh basil leaves, thinly sliced

  • Salt + pepper

Makin the avocado-blood orange salad is easy. Start with the “mason-jar honey mustard.” Add the Dijon, honey, lemon juice, + EVOO to a mason jar, and shake until emulsified. Set the jar aside. Lay the sliced avocado on a serving dish, and place the sliced blood oranges right on top. Place a few pieces of the sliced red onion on top. Drizzle with a few spoonfuls of the dressing and a pinch of salt + pepper. Finish with the fresh basil. Set in the fridge until you’re ready to eat!

Lesley ZehnerComment