Roasted Citrus and Avocado Salad

Ingredients for Roasted Citrus and Avocado Salad

• 1 blood or Valencia orange, sliced 1/8" thick, seeds removed

• 1 Meyer or regular lemon, sliced 1/8" thick, seeds removed

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1/4 small red onion, thinly sliced

• 2 tablespoons fresh Meyer or regular lemon juice

• 1 bunch watercress or rocket, thick stems trimmed

• 1/2 cup fresh mint leaves

• 1 avocado, cut into wedges

How to make Roasted Citrus and Avocado Salad

Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavour more complex. Let cool.

Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).

Add roasted citrus to bowl with onion along with rocket and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.

Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.