Avocado Citrus Salad with Marinated Red Onion
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1 medium sized red onion
1/4 cup rice vinegar or white wine vinegar
1/4 cup honey
1/4 cup water
1/2 cup olive oil
1 tablespoon honey
1 avocado, halved, pitted and skin removed
1 grapefruit, peeled and sliced, seeds removed
Endive and/or small romaine lettuce spears
Peel and thinly slice 1 medium red onion. Combine 1/4 cup rice vinegar, honey, and water in a jar with tight fitting 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.
For dressing: Combine orange peel, oil, remaining 1/4 cup 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.
Yield: 4-6 servings
Recipe and image provided by the National Onion Association