Citrus Avocado Salad

Growing up in Ventura County, California citrus dominated the winter months. This salad reminds me of all of the amazing produce that California produces and makes me wish I was soaking up the sunshine instead of hiding from the snow. This Citrus Avocado salad is a little slice of sunshine and you are going to love it, trust me.

Serves 6

Ingredients:
5 oz spring mix salad (with herbs)
1 Cara Cara orange, sliced*
1 Blood orange, cliced*
1 Navel orange, sliced*
2 hass avocados, diced
Parmesan, shaved
1/4 cup pepitas

Citrus Vinaigrette Ingredients:

6 tablespoons olive oil
4 1/2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1/2 tablespoons white wine vinegar
1 /4 teaspoon black pepper
1/4 teaspoon salt

Directions:

1. Make the citrus vinaigrette by combining all ingredients in a small bowl and stir or a jar with a lid and shake. (I make mine in a jar, it’s more fun and creates an emulsion faster.)

2. Toss the spring mix in the vinaigrette and place in serving bowl. 

3. Top dressed spring mix with oranges and avocados. 

4. Shave Parmesan over salad. (I like to buy a chunk of Parmesan and shave it with a Y peeler over the salad but you can also buy pre-shaved.)

5. Top salad with pepitas. 

6. Serve and enjoy.

Pro Tip:

*Slicing an orange can be a weird thing to do. I suggest this article which outlines a few different ways to accomplish this task, however; no matter how you slice an orange it is going to be delicious. Make sure you remove the pith (a.k.a. the white membrane around the orange) before you slice it.