Avacado and Orange Salad

This recipe is a really good side salad for spring dinners and the combination of the citrus and avocado are ever-so-light and delicious. The radish adds crunch and really gives it a great texture. Come to think of it, this recipe would be really great with a little jicama added. I also love the light vinegarette dressing made from the juice of the orange.

It’s also a main dish instead of a side salad if you top with grilled chicken or thin slices of marinated, grilled flank steak. Serves 4

• 3 oranges

• 2 tablespoons white-wine vinegar

• 2 tablespoons olive oil

• Coarse salt and ground pepper

• 1 large head torn red-leaf lettuce

• 1 peeled, pitted, and thinly sliced avocado

• 4 radishes, cut into wedges

1. Segment 3 oranges, reserving 3 tablespoons juice.

2. In a small bowl, whisk together reserved juice, white-wine vinegar, and olive oil; season with coarse salt and ground pepper.

3. In a large bowl, combine lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

Bon Appetit!