Orange, Avocado and Black Olive Salad

This recipe comes from Bibby Gignilliat of Parties That Cook.

Serves 8

Salad
1/4 small red onion, sliced thinly, top to bottom
3 tablespoons champagne vinegar
2 navel oranges
2 blood oranges (can substitute navel oranges)
4 kumquats, thinly sliced
3 medium ripe avocados
3/4 cup black Kalamata olives, pitted and cut in half lengthwise
1/4 cup fresh cilantro leaves
1/3 cup pistachios, toasted, coarsely chopped

Vinaigrette
1 teaspoon orange zest
2 tablespoons reserved orange juice
2 tablespoons champagne vinegar
2 teaspoons honey
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper

1. Soak the red onion in the champagne vinegar for 30 minutes.  Strain and reserve.

2. Zest one orange and reserve for dressing.  Using a sharp knife, cut the top and bottom off each blood orange to reveal the flesh.  Trim the peel so that no white pith remains.  Over a bowl, cut the oranges crosswise into 1/4-inch slices, reserving 2 tablespoons of orange juice for dressing.  Set aside.

3. Slice kumquats into very thin slices.  Set aside.                            

4. Cut avocados in half from top to bottom.  With the knife blade, tap the avocado pit and twist the knife slightly to remove the pit.  Discard pit.  With a large spoon, remove the flesh of the avocado in one piece.  Cut each avocado half into 8 slices.  Place face down on a plate to prevent browning.

5. In a small bowl, whisk together the reserved orange zest, orange juice, vinegar, honey, olive oil, salt and pepper.

6. Arrange the orange and avocado slices among 8 salad plates and drizzle with the vinaigrette.  Garnish with olives, kumquats, red onions, cilantro and pistachios.  Serve immediately.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.