1/4 small red onion, sliced thinly, top to bottom
3 Tablespoons champagne vinegar
1 teaspoon orange zest
2 navel oranges
2 blood oranges, can substitute regular oranges
4 kumquats, thinly sliced
3 medium ripe avocados
3/4 cup black Kalamata olives, pitted and cut in half from top to bottom
1/4 cup fresh cilantro leaves
1/3 cup pistachios, toasted
2 Tablespoons reserved orange juice
2 Tablespoons champagne vinegar
2 teaspoons honey
3 Tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
Soak Onions: Soak the red onions in the vinegar for 30 minutes. Strain and reserve.
Section Oranges: Holding 1 orange over a medium bowl, grate enough zest to measure 1 teaspoon and set aside for the dressing. Using a sharp knife, cut the top and bottom off each blood orange to reveal the flesh. Trim all of the peel so that no white pith remains. Over a bowl, cut the oranges crosswise into ¼-inch slices reserving 2 Tablespoons of orange juice. Set aside. Slice kumquats into very thin slices. Set aside.
Avocado: Cut the avocado in half from top to bottom. With a sharp knife blade, tap the avocado pit enough that it dislodges in the pit. Twist the knife slightly to remove the pit. Discard. With a large spoon, remove the flesh of the avocado in one piece. Cut each avocado half into 8 slices. Place face down on a plate to prevent browning.
Make Dressing: In the bowl containing the reserved orange zest, whisk together the orange juice, vinegar, honey, olive oil, salt and pepper.
Compose Salad: Place the various citrus on a serving plate, intermixing with slices of avocado. Drizzle the vinaigrette over the oranges and avocado. Garnish with olives, kumquats, red onions, cilantro and pistachios. Serve immediately.
Recipe created by Parties That Cook®