This is the perfect winter/spring salad because both citrus and avacados are in season. The avacado is optional, so when they are too expensive or hard as a rock, I leave them out.
Orange Salsa Salad
2 oranges, chopped up (drain the juice off)
about 1/2 cup of finely diced up red onion (more or less to taste)
a handful of fresh cilantro, roughly chopped (1/2 a bunch)
juice of a lime
splash of olive oil
1/2 tsp dried oregano
salt and pepper to taste
Mix well, cover and chill for about an hour. Too much longer and the cilantro starts to go wierd. Add the chopped avacado just before serving, if you’re using one. I love the colors and aroma of this baby.
If you’re afraid the red onion might be too strong, you can put the pieces in a fine strainer and rinse them under cold water. They are more tame after a cold shower. I like mine with a bit of a bite, so I go unrinsed. This salad just tastes so FRESH to me, the flavors dance on my tongue. Sometimes I serve it on a bed of lettuce.
This salad does not last-make it and eat it-soon. By the next day, it’s not fresh anymore, and kind of yucky.
Brazen Bites 