Here’s a sunny summer salad you must try. I’d hardly call this a recipe, but boy is this plate delicious. It’s a refreshing and succulent side that pairs nicely with grilled fish. the creaminess of avocados contrasts beautifully with the juicy citrus fruit. It’s the kind of dish you want to linger over in the late summer evening with a glass of chilled white wine. Plan for 1/2 an avocado per person and adjust oranges accordingly.
2 Haas avocados
coarse sea salt (fleur de sel is best)
1 T fresh chopped chives (not pictured)
1. Cut avocado’s in half. Remove the pit. Slice them in their peel, then scoop it out with a soup spoon. Supreme orange (peel and cut into wedges).
2. Arrange avocados on plate and scatter oranges around. Squeeze juice from discarded sections all over the dish. Sprinkle generously with sea salt and fresh chives. Enjoy!