Oh how I love these first few days of spring. When the trees come alive with bright pink buds and the whole city begins to hum again. When muted grey becomes vivid green and we are all bursting with optimism and hope. It’s my brightest hour, this time of year, with nothing ahead but longer days, sweeter strawberries and the juiciest peaches imaginable.
Early spring has me reaching for simpler, lighter foods. Foods that go from market to table in a matter of minutes, yet overwhelm your senses with flavor. Foods that celebrate the beauty and power of fresh produce and its minimalist nature. It only takes a dash of salt on a ripe tomato to make it sing, or a squeeze of lemon on a bed of buttery lettuce. And in this case, a drizzle of sesame oil on a colorful plate of oranges and avocados.
Lately, I've been making this orange, avocado salad about once a week! It pairs so well with a fresh filet of salmon, grilled next to bok choy drizzled in olive oil. The avocado meat makes this salad filling and adds a nice creamy texture to the plate. Topped with salty, crisped shallots, chopped cilantro and fresh green onions, it pings all the senses and feels intentional. I like to drizzle mine with a bit of sesame oil and toasted sesame seeds if I have them. It gives the whole meal a bit of an asian flare, and I like the way the nuttiness balances the acidity of the oranges.
This meal plates beautifully, and is so simple to throw together that I hardly call it a recipe. It’s wonderful to serve company for an easy night by the grill and it makes for great leftovers if you prefer a lighter lunch.
I look forward to celebrating this new season with you and have so many delicious and inspired spring recipes coming your way! As always, enjoy!
-- Mackenzie
Avocado, Orange Salad with Crispy Shallots
*Serves two people, for a larger group, add 1 Avocado and 1 Orange for every two people.
INGREDIENTS
- 1 Avocado
- 1 Orange
- 1 Tbsp. Cilantro, roughly chopped
- 1-2 Green Onions, thinly sliced
- 1 large Shallot, thinly sliced into rings
- 1 Tbsp. Olive Oil
- Sesame Oil, for drizzling
- Toasted Sesame Seeds, for garnish
INSTRUCTIONS
- Heat 1 Tbsp. olive oil over medium heat in a cast iron or heavy skillet. Add the shallots and cook until crisp, about 10 minutes. Once crisped, place the shallots on a plate lined with paper towels and set aside.
- Peel the oranges by hand or using a sharp knife. Lay each orange on its side, and slice into 1/2” thick circles. Set aside.
- To slice the avocadoa into rings, lay each avocado on its side. Starting at one end, slice into 1/2” circles until you reach the pit. Once you reach the pit, use your knife to slice all the way around and then gently peel the avocado ring off the pit. Once you’ve sliced the whole avocado, peel off the skin and set aside.
- Next, roughly chop the cilantro and slice the green onions.
- To assemble, layer the oranges and avocados to your liking. Then, sprinkle with the crisped shallots, green onions and cilantro. Drizzle with sesame oil and a pinch of toasted sesame seeds. Enjoy!
