Salad of Cara Cara Oranges, Avocado and Feta
adapted from The A.O.C. Cookbook
2 Cara Cara Oranges, peeled and segmented
1 head Romaine washed and cut into thin ribbons
2 heads of Endive (optional) cut into thin ribbons
1 ripe avocado
1 cup crumbled Feta
1 cup chopped cilantro
1 tablespoon toasted sesame seeds (optional)
1 large, ripe Haas avocado
zest and juice from 1 lime
1/4 cup water
1/3 cup olive oil
pinch chile flake
For the dressing:
Combine the avocado, lime zest and juice and water in a blender or food processor. Process until completely smooth. Pour in the olive oil and pulse just to combine as you don’t want to bruise the olive oil or it will taste bitter.
Add a pinch of salt and chile flake. Taste and adjust seasoning.
Combine the clean greens in a bowl and toss with enough dressing to coat. You will have leftover dressing. I like to give the greens a pinch of salt too. Seems strange but I assure you even lettuce perks up with a bit of seasoning.
Add the orange segments, avocado, cilantro and feta. Finish with the sesame seeds, if using.
Well covered, extra dressing will keep in the fridge for a few days.
Recipe Cred: Not Without Salt