Avocado and Orange Salad with Lime Mint Dressing

Earlier in the month, I eagerly read Amanda Hesser's musings in the New York Times about orange salads. Like her, I can't remember ever ordering an orange salad in a restaurant or eating one at a dinner party. But after making an Orange and Avocado salad this weekend for a lunch with friends, I won't make that mistake again.

I'm constantly in search of a great side salad - not one with lettuce or a traditional mix like a bean salad, but something more interesting, a salad that not only tastes delicious but looks fabulous as well.

This Orange and Avocado Salad accomplishes both. The colors are stunning, the flavors balanced. The texture and tang of the orange mesh perfectly with the avocado's creaminess. Throw in some diced red onion and a lime mint vinaigrette and you get a salad that is perfect for a spring time lunch. So while I'll be serving this dish again in my home, l'm not sure about any restaurants. But don't worry, I will have plenty to go around.

Avocado and Orange Salad with Lime Mint Vinaigrette
Adapted very loosely from Amanda Hesser for the New York Times

You can make this salad in any quantity. I made it for what I thought would be 7, but turned out to be for 10. I used 5 large oranges and 2 small ones (so let's estimate 6 large oranges) and 4 large avocados. For 4 servings, like I made the other night for dinner, use 2-3 large oranges and 1 large avocado.

Salad:
2-3 large oranges
1 large avocado

Dressing:
1/4 cup canola oil
juice of 1 small lime
pinch of salt
2 tablespoons mint, chopped
2 tablespoons red onion, minced

Prep the produce: Cut the ends off of each orange and then holding the orange on its flat end on a board, cut off the peel and pith. Try to remove as much white pith as possible. Once the orange is peeled, turn it on its side and cut it into slices. Let stand for 30 minutes to drain off excess liquid.

Cut the avocados in half and remove the pit. Peel off the skin and place the avocado flat on a board. Slicing lengthwise, from one end to the other, gently cut the avocado into 4 or 5 thin slices. Arrange on a plate and place the oranges on top or in the middle.

Make the dressing: Combine ingredients together and mix thoroughly. I found that the mint turned a bit brown overnight so if making the dressing ahead of time, add the mint just before serving.

Assemble the salad: Lay the avocado slices in a circle or vertically on a large plate. Place the oranges inside the circle or on top of the avocado slices. Drizzle dressing over the top.

*Note: to keep avocados from turning brown, squeeze some lemon or lime juice over the flesh. With that said, avocados don't keep well once sliced so be sure to slice the avocado just before serving.