Cara Cara Orange, Radish, and Avocado SaladCourse: SALADSCuisine: AmericanDifficulty: Easy
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.
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
- 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.