Moe Doiron/The Globe and Mail
A salad to make Alice Waters – mother of modern California cuisine – proud.
Servings: 4
Ready Time: 25 minutes
Ingredients
4 blood or Cara Cara oranges, or 2 of each
1 ripe avocado, peeled and finely cubed
1/3 cup finely chopped celery
1/4 cup fresh pomegranate seeds
1/2 jalapeno pepper, seeded and finely chopped
Juice of half a lime
Salt and pepper, to taste
Method
Peel oranges to remove skin and white pith while keeping fruit whole. Working over a bowl, cut between membranes to release segments. Add avocado, celery, pomegranate, jalapeno and lime juice. Mix well. Transfer to a clean bowl, reserving liquid for another use. Season with salt and pepper, and serve.