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    Blood Oranges with Crunchy Red Onion and Avocado

    clock-icon30 minutes
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    Pixicook editorial team

    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.

    Ingredients for Blood Oranges with Crunchy Red Onion and Avocado

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Red Onion, thinly sliced into rings

    each

    Substitute chevron-down

    Blood Oranges, peeled and sliced into 1/4-inch thick rounds

    each

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    Avocado, thinly sliced

    each

    Substitute chevron-down

    Lime Juice, fresh

    tablespoons

    Substitute chevron-down

    Sea Salt Flakes

    to taste

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    Black Pepper, coarsely ground

    to taste

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    Nigella Seeds

    teaspoons

    Substitute chevron-down

    Cilantro, fresh, including tender stems and leaves

    cups

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    Olive Oil

    tablespoons

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    How to Make Blood Oranges with Crunchy Red Onion and Avocado

    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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