Avocado Citrus Salad with Marinated Onion
Marinated Onions (recipe below)
1/2 cup olive oil
1/4 cup rice vinegar or white wine vinegar
1 tablespoon honey
1 avocado, halved, pitted and skin removed
1 grapefruit, peeled and sliced, seeds removed
Endive and/or small romaine lettuce spears
Marinated Onions: Peel and thinly slice 1 medium red onion. Combine 1/4 cup rice vinegar, 1/4 cup honey, and 1/4 cup water in jar with tight lid; shake until well blended. Add onions to the jar. Shake jar to coat onions in liquid, then refrigerate overnight or for at least 6 hours. If necessary, shake the jar 2-3 times during the 6 hours to be sure the onions marinade evenly.
Grate 2 teaspoons of orange peel. Combine orange peel, oil, vinegar, and honey in a small jar with a lid. Pare and slice oranges; remove seeds. Slice avocado.
For each serving, arrange endive and/or romaine leaves in a spoke-fashion on individual plates. Portion oranges, avocado and grapefruit pieces onto the center spokes of endive and/or romaine. Lift Marinated Onions from liquid with a fork and transfer to the top of each salad. Drizzle with dressing before serving.
Makes 4 to 6 servings.
Recipe and image provided by the National Onion Association.
Per serving: 282.7 cal, 2.62 g pro, 21.94 g carb, 21.58 g fat, 68% cal from fat, 0 mg chol, 17.2 mg sod, 5.79 g fiber, 460.5 mg RE VitA, 62.6 mg VitC, 81.9 mg cal, 1.24 mg iron.