Name: Cara Cara Orange, Radish, and Avocado Salad
Cook time: 20 min
Ingredients: 12 radishes, julienned; 2 Cara Cara oranges, supremed (see video below to learn how); 2 cups radish top or kale, chopped; 1/2 cup fresh mint, roughly chopped; 1/2 cup fresh cilantro, roughly chopped; 1/4 of a small red onion, thinly sliced; 1 avocado, sliced; 3 tbsp Extra Virgin olive oil; 2 tbsp Seasoned Rice Wine Vinegar; 1/4 tsp Kosher salt; freshly cracked black pepper; 1/4 cup chopped nuts or seeds (I usually use Marcona almonds, pistachios, or sunflower seeds), optional

Cara Cara Orange, Radish, and Avocado Salad

Cooks in 20 minutes

Difficulty Easy

Cara Cara Orange, Radish, and Avocado Salad

Recipe by thesal28_wpCourse: SALADSCuisine: AmericanDifficulty: Easy

Servings

servings

Cooking time

minutes

Cara Cara Oranges are a mid-Winter treat. For those unfamiliar, they have pink flesh, and taste like a cross between an orange and pink Starburst candy!

When buying radishes, look for ones with their tops still intact, as they make lovely greens for a salad such as this one. Radish tops do tend to be very sandy, so make sure you wash them thoroughly. This salad will make 4 side servings, if using in a multi-course meal, or 2 larger servings, if serving with little else.

Ingredients

12 radishes, julienned
2 Cara Cara oranges, supremed (see video below to learn how)
2 cups radish top or kale, chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/4 of a small red onion, thinly sliced
1 avocado, sliced
3 tbsp Extra Virgin olive oil
2 tbsp Seasoned Rice Wine Vinegar
1/4 tsp Kosher salt
freshly cracked black pepper
1/4 cup chopped nuts or seeds (I usually use Marcona almonds, pistachios, or sunflower seeds), optional

Directions

In a medium bowl, add radish, orange segments, radish tops (or kale), mint, cilantro, avocado, and red onion. Toss gently to combine. Drizzle with olive oil, rice wine vinegar, Kosher salt, and a few cranks of black pepper. Toss gently. Taste, then adjust seasoning as necessary with Kosher salt and pepper. Plate salad, then scatter nuts/seeds on top, if using.