California Salad Spears
Eva Kolenko
Yields8 ServingsCook Time30 mins
AuthorMargo True

The classic orange-avocado salad goes miniature here, seasoned with a light basil vinaigrette.

How to Make It

1

Sliver red onion and soak in a bowl of cold water to reduce its bite if you like. Meanwhile, slice peel off orange, following curve of fruit; then slice thinly into wheels. Slice each wheel in half.

2

In a small bowl, blend lemon juice with olive oil, basil, and salt and pepper to taste.

3

Peel and slice avocado thinly crosswise. Lift onion from water and pat dry.

4

Spoon 1 or 2 slices of avocado, 1 slice orange, and a few slivers of onion onto each lettuce leaf and drizzle with vinaigrette. Top with flake salt.

Ingredients

  small red onion
 1 small orange
 1 tbsp lemon juice
 2 ½ tbsp extra-virgin olive oil
 1 tsp minced fresh basil Kosher salt and freshly ground pepper
 1 medium avocado
 16 leaves Little Gem lettuce or small hearts of romaine, stem ends trimmed
 Flake salt

Directions

1

Sliver red onion and soak in a bowl of cold water to reduce its bite if you like. Meanwhile, slice peel off orange, following curve of fruit; then slice thinly into wheels. Slice each wheel in half.

2

In a small bowl, blend lemon juice with olive oil, basil, and salt and pepper to taste.

3

Peel and slice avocado thinly crosswise. Lift onion from water and pat dry.

4

Spoon 1 or 2 slices of avocado, 1 slice orange, and a few slivers of onion onto each lettuce leaf and drizzle with vinaigrette. Top with flake salt.

California Salad Spears