This is not just any salad.
I bookmarked this recipe awhile ago on bonappetit.com, and finally got around to testing it. I loved the contrast of chewy, caramelized citrus fruits with creamy avocado and crunchy red onion.
I have never made a habit of eating citrus fruits, but this salad may help to change that. Runner’s world lists several citrus fruits on their list of ‘superfoods for runners,‘ discussing nutritional benefits beyond vitamin C (which can help with muscle soreness). Did you know that lemons are rich in thiamin, a B vitamin that helps cells convert carbohydrate to energy?
Even if (like me) you’re not a citrus lover, I highly recommend trying this salad. It’s light, interesting, and the perfect complement to grilled chicken or fish.
6 cups baby spring mix
1/2 cup mint leaves
1 blood orange
2 meyer lemons
1 avocado, sliced
1/2 red onion, sliced
1.5 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste
1. Preheat the oven to 425 degrees. Slice the lemons and orange into thin rounds. Toss with 1 tablespoon olive oil and lay on a baking sheet. Bake for about 15 minutes, flipping half way through, until the rinds are beginning to brown. Remove from the oven and cool.
2. Toss the greens with 1/2 tablespoon olive oil and lemon juice. Add the red onion, avocado, and roasted lemons/orange. Toss gently. Season with salt and freshly ground black pepper.
Makes 4 servings. Recipe adapted from Bon Appetit.