About this recipe

This beautiful blood orange and avocado salad brightens up dreary winter days! It's loaded with delicious fresh, seasonal flavors and makes a statement on the dinner table. Recipe yields 4 servings.

Instructions

1. 1

   Fill a mixing bowl with ice and water, and soak the red onion for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity.

2. 2

   Meanwhile, on a large serving plate, layer the blood orange and avocado slices.

3. 3

   Drain the red onion well and tuck pieces in between and on top of the blood orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with flaky sea salt.

4. 4

   Sprinkle the nigella seed and cilantro on top, then drizzle the extra-virgin olive oil all over it. Serve promptly.

Notes

Notes Recipe adapted just a little from Dining In by Alison Roman. *Where to buy: You might be able to find black sesame seeds next to the Asian ingredients in well-stocked grocery stores. On leftovers: Given the fresh avocado component of this salad, it’s really best served immediately. It might keep for a day in the fridge if you gently toss it so that the avocado is coated in citrus juice.