A refreshing salad featuring blood oranges, creamy avocado, and crunchy red onions dressed with lime juice, olive oil, and garnished with cilantro and sesame seeds.
30 minutes
A refreshing salad featuring blood oranges, creamy avocado, and crunchy red onions dressed with lime juice, olive oil, and garnished with cilantro and sesame seeds.
Red Onion, thinly sliced into rings
each
Blood Oranges, peeled and sliced into 1/4-inch thick rounds
each
Avocado, thinly sliced
each
Lime Juice, fresh
tablespoons
to taste
Black Pepper, coarsely ground
to taste
Nigella Seeds
teaspoons
Cilantro, fresh, including tender stems and leaves
cups
tablespoons
1. Soak the Red Onion
Begin by soaking the thinly sliced red onion in a medium bowl filled with ice water. Let the onions rest in the cold bath for about 10 to 20 minutes. This softens the onion's natural sharpness and enhances its crunch.
2. Arrange Oranges and Avocado
While the onions are soaking, arrange the slices of blood orange and avocado on a large serving plate. Layer them in an overlapping pattern.
3. Add Onions and Season
Once the onions have soaked sufficiently, drain them well. Scatter the onions over the layered oranges and avocado. Drizzle the fresh lime juice over the entire dish, then season generously with flaky sea salt and coarsely ground black pepper.
4. Garnish and Serve
Sprinkle the nigella seeds over the top, followed by a scattering of fresh cilantro leaves and tender stems. Finally, drizzle with olive oil to marry the flavors.
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