Ingredients
- 6 each blood oranges
- 6 each navel oranges
- 12 each Avocados From Mexico
- 1 lb baby arugula
- 3 cups pomegranate seeds
- 1-1/2 cups pomegranate molasses
- 3 cups avocado oil
- 4 each lemons
- fine sea salt for seasoning
- freshly ground black pepper for seasoning
- marinated red onions recipe follows
- pumpkin seeds toasted for garnishing
- marinated red onions
- 6 each medium red onions sliced into paper-thin rings
- 1/2 cup lemon juice
- fine sea salt for seasoning
- freshly ground black pepper for seasoning
Instructions
- Peel and trim the pith from the oranges. Slice crosswise about 1/4-inch thick. Cut the avocado in half crosswise to remove the pit, peel, then slice crosswise into circles about 1/4-inch thick. Arrange a few slices of orange and avocado on a serving plate. Scatter some arugula and pomegranate seeds on top. Drizzle the molasses and avocado oil over the salad. Add a squeeze of lemon juice and season with salt and pepper. Garnish with pumpkin seeds and marinated onions.
- MARINATED RED ONIONS Gently toss the onions with the lemon juice. Season with salt and pepper. Cover and keep chilled 1 hour before using
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
