Prep Time: 12 minutes
Total Time: 12 minutes
Yield: 4 Servings
- 3 oranges (medium to large)
- 1 1/2 avocados
- 20-25 pitted black olives
- 5-6 thin slices red onion
- extra virgin olive oil
Note on Oranges: Navel and Valencia oranges are two common varieties that are available almost year-round and are perfect for salads, such as this. Blood oranges are another variety that are common in Spain and available in many supermarkets in the USA from December through May. Blood oranges have an intense red flesh (because they contain pigment called anthocyanin) and add dramatic color. Don’t be afraid to use Valencia and Blood oranges together in this salad!
Peel the oranges carefully and remove any extra white pulp from the outside. Cut into slices approximately 1/4-inch thick and arrange on individual plates or on a large platter.
Slice the red onion into very thin rings and then cut in half. Peel and carefully slice the avocados.
Arrange the avocado slices on the orange slices. Place the red onion slices and olives on top.
Lightly sprinkle vinegar on platter or individual plates. Drizzle the extra virgin olive oil over the top of each.