Sometimes you need a break from all the heavy meat and kugels that are typical during Passover. This salad is a refreshing treat and can either be served as part of your Seder menu or during the week alongside a piece of grilled chicken or fish. Enjoy!
Rachel Korycan lives in Washington, D.C. and is a Development Coordinator at The Jewish Federation of Greater Washington.
1 package of arugula or lettuce of your choice
4 blood or navel oranges, chilled, peeled, excess pith removed, and sliced crosswise
1 small thinly sliced red onions
2 peeled, pitted and sliced avocados.
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Ingredients
1 package of arugula or lettuce of your choice 4 blood or navel oranges, chilled, peeled, excess pith removed, and sliced crosswise 1 small thinly sliced red onions 2 peeled, pitted and sliced avocados For the dressing: 3/4 cup fresh orange juice 2 Tablespoons fresh lemon juice 1 teaspoon grated orange zest 2 teaspoons kosher salt 1-3 Tablespoons honey or sugar 1 Tablespoon orange blossom water 1 teaspoon ground cinnamon 1/4 cup chopped fresh spearmint 1/4 cup olive oilDirections
To make the dressing: In a small bowl, combine the juices, zest, salt, cinnamon, honey, orange blossom water and spearmint. Slowly whisk in the oil.
To make the salad: Arrange the greens on chilled individual serving plates or on a chilled platter. Divide the orange slices, red onions and avocados among the serving plates, or arrange in overlapping sections on the platter. Drizzle the dressing over the salad. Let stand about 10 minutes before serving.
