Lately I've been very attracted to summer salads, or anything else that doesn't require any stove-top attention. I suppose it makes sense, who wants to be weighed down by anything with much substance at all during a mid-May heat wave. On days when it's particularly hard to function I feel more like water and watermelon for dinner than beef and potatoes. Of course it's much more difficult to convince my husband to eat anything green...or yellow...or orange (you get it yet?). So the last time it was just me and the munchkin dining I took the opportunity to throw together this orange avocado salad.
On a particularly hot night, this salad hit the spot. It was light and delicate and had everything I needed to quench my supper time hunger. I served it with a side of toasted buttered bread and didn't hear any complaints. I was an instant fan of this dish because it required minimal ingredients, all of which were basic (besides the avocado, which I reluctantly paid $2.99 for, goodness) and zero heat. The orange dressing was a bit too sweet for my tastes but my three year old wasn't complaining, so it's a success all in all.
The next time you're in the mood for anything but stewed, fried or baked try this salad. It was written up as a side dish to serve two people, so adjust as you'd like. I kept it as is and served it as a meatless meal and was completely satisfied, but it would add a nice splash of color and flavor along side grilled meat or fish.
Orange Avocado Salad (adapted from Betty Crocker's Dinner For Two Cookbook)
1 orange, peeled and sliced
1 avocado, cut into wedges
1/2 small red onion, finely chopped
crisp salad greens (I used romaine hearts)
1/4 light olive oil
1 Tbsp lemon juice (I used Lime for a little complexity)
1/2 tsp grated orange zest
2 Tbsp orange juice
1/8 tsp salt
1/8 tsp dry mustard
For dressing: Combine all ingredients in a bowl with a tight fitting lid. Cover and shake to combine well. Don't worry about breaking up the avocado, it adds to the dressing.
For salad: Arrange the orange slices, avocado and chopped onion over the salad greens. Drizzle on the orange dressing and serve immediately.