Avocado Citrus Salad with Marinated Onion
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Credit: Recipe courtesty of the National Onion Association
The National Culinary Review, October 2015
Ingredients
1 medium red onion
½ cup rice vinegar or white wine
vinegar, divided
¼ cup + 1 T. honey, divided
¼ cup water
2 t. grated orange peel
½ cup olive oil
2 oranges
1 avocado, halved, pitted, skin removed
1 grapefruit, peeled, sliced, seeds removed
Endive and/or small romaine lettuce spears
Instructions
1. Peel and thinly slice onion. Combine ¼ cup rice vinegar, honey and water in jar with tightfitting lid; shake until well-blended. Add onions; shake to coat in liquid. Refrigerate overnight or for at least 6 hours. (If necessary, shake jar 2-3 times during the 6 hours to be sure onions marinate evenly.)
2. For dressing, combine orange peel, oil, ¼ cup vinegar and 2 T. honey in small jar with lid.
3. Pare and slice oranges; remove seeds. Slice avocado.
4. Arrange endive and/or romaine leaves in spoke-like fashion on individual plates. Portion orange, avocado and grapefruit pieces in center spokes. Lift onions from liquid with fork; transfer to top of each salad. Drizzle with dressing; serve.
Yield
4-6 servings
Tags
Salad, The National Culinary Review
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