Avocado Salad



Serves: 4


2 tablespoons olive oil
¼ teaspoon crushed red pepper
4 blood oranges
2 ripe avocados, halved, seeded, peeled, and cut into wedges
1 ½ cups torn baby arugula
1/3 cup coarsely chopped almonds, toasted
1 tablespoon lemon juice



For chile oil, in a small skillet heat oil over medium heat. Add crushed red pepper; cook and stir about 1 minute or until fragrant. Let cool.


Meanwhile, using a paring knife, cut a thin slice from both ends of 1 of the oranges. Place a flat end on a cutting board and cut away the peel and the white part of rind. Working over a bowl to catch juices, hold the orange on its side and cut between one section and membrane. Cut along the other side of the section next to the membrane to release the section into the bowl. Repeat with the remaining 3 oranges.


Place the orange sections and juices on a serving platter. Add avocado wedges, arugula, and almonds to serving platter. Drizzle with chile oil and the lemon juice.


Enjoy your meal!



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