Karen Hursh Graber

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Ensalada de Aguacate con Naranjo:
Avocado and Orange Salad

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were told that these were locally grown. The juiciness of the orange segments makes a nice textural contrast to the creaminess of the avocado.

Ingredients:

• 1 Chiapas avocado, or 3 large Haas avocados, peeled and cut into chunks
• 2 oranges, peeled and separated into segments, membranes removed
• 1/2 medium red onion, peeled and cut into thin crescents
• 3 tablespoons fresh lime juice
• 1/3 cup olive oil
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Preparation:

Place the avocado chunks, orange segments and onion slices in a bowl. (If preparing in advance, sprinkle the avocados with a little fresh lime juice to prevent discoloration after peeling.)

Whisk together the lime juice, olive oil, cilantro, salt and pepper. Pour over the salad ingredients and toss gently. May be served over lettuce leaves if desired.

Serves 4 as a first course or side dish.

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