Wednesday, March 14, 2012

A Bright Winter Treat


I think I've mentioned before that I used to work at a Mexican/Southwestern restaurant for years.  I took so much away from the job - not just all the strange ways people pronounce guacamole and the knowledge of how much butter goes into a flour tortilla  (trust me, you don't want to know).

I picked up some great recipes and learned about flavor combinations I never would have thought of.  Like citrus and avocado.  Thinking about it, it makes so much sense.  The crispy tangy acid of the citrus and the creamy mild flavor of the avocado.  Not to mention how gorgeous the orange and green look together.  It doesn't hurt that we have an overabundance of Cara Caras in my house right now.  I seriously can't resist their sweetness.  They are my favorite kind of oranges and every winter I end up buying them by the ton.

The restaurant I worked at served their orange and avocado salad with shrimp and a raspberry chipotle vinaigrette.  And to this day, I think shrimp salads should be paired with citrus.  Partly that's because I think all salads should have fruit, and what other fruit would you serve with shrimp salad?

But I love the combination even without the shrimp.  And with a simpler orange vinaigrette.  Since this salad lacks the protein of shrimp, I usually serve it as a side, or as a lunch, where I feel like I can get away without as much protein.  You can feel free to top this with shrimp, chicken, or even some thinly sliced carne asada.  Or eat it just as it is, like me!

Citrus and Avocado Salad
1 bunch watercress
2 oranges, peeled and sliced
1 avocado
2 Tbsp canola oil
2 Tbsp orange juice
1/2 Tbsp white vinegar
1/4 tsp celery salt
2 radishes, grated
  1. Place the watercress on a plate.
  2. Evenly space out the orange slices over the watercress.
  3. Peel, dice and scatter the avocado over the oranges.
  4. In a small bowl or glass jar combine the oil, orange juice, vinegar, and celery salt.  Whisk if using a bowl, shake (covered) if using a jar.  (I like to use a jar and then refrigerate the leftovers for future use.)
  5. Pour the dressing over the salad and sprinkle the radishes over it all.

6 comments:

  1. Such a nice photo! I wonder how it would be with grapefruit (I have a ton to use up!).

    ReplyDelete
  2. I need to do the citrus/avocado combination soon - possibly as a salsa over fish...especially now that it's warming up here!

    ReplyDelete
  3. Well NOW I need to know how much butter is in a flour tortilla.
    Great photos on this post!

    ReplyDelete
  4. So THAT is why flour tortillas at restaurants always taste so much better than the refrigerated versions! I love citrus and avocado. This is definitely a WIN of a salad!

    ReplyDelete
  5. What? I always think of tortillas as being neutral -- as in, eating celery makes you lose weight because you burn more calories chewing and digesting than you consume...and chips make you gain wait because the inverse is true...but flour tortillas are supposed to be neutral. Crap.

    ReplyDelete
  6. It has avocado which makes it right with me and it looks delicious.

    ReplyDelete