Blood Orange Citrus Salad w/Citrus Dressing

Yield 4 servings

Salad Ingredients:

Citrus Dressing:

Begin your salad with making the dressing first. Cut navel orange and Meyer lemon in half, and juice on a handheld glass juicer. Pour the juice into a pint size mason jar. Add rest of ingredients, twist lid on and give a good shake. Work out style. Let it sit and meld.


Toast those seeds! Place the sesame seeds in a small non-stick pan and heat on low heat. Stir occasionally, till you smell its toasty goodness and remove from heat. Place seeds on a flat plate and spread out.

Line up your stars: 1 tangerine, 1 blood orange, and 1 navel orange onto a cutting board. Now we are going to get fancy and make orange supremes. Basically, orange slices without membrane or pith. Begin with slicing off the top and bottom of the citrus fruit. With the cut flat side on the cutting board, take a pairing knife and slowly cut from the top cut side along the outer side of citrus. You want to stay just at the outer edge of the flesh of the fruit. Continue this method all around till membrane is removed. Then flip the fruit on the side and slice into 1.4-inch slices. Using a sharp knife is important when slicing so you don't squish the pretty citrus. Mound and set your slices aside.

Slice red onion into thin, thin rings. Set aside.

Cut avocados in half, remove pit. Carefully with a large spoon scoop out flesh from the skin in one piece. Slice each side. Carefully, place avocado slices on top of the sesame seeds and flip to coat.

Place equal amounts of the mache blend lettuce on salad plates. Any young spring lettuce will do, I would use butter lettuce if I couldn't find the mache blend. Build salad by layering on the left side the orange supremes, in nice rows. Next to oranges layer a nest of the alfalfa sprouts for the sesame avocado slices. Nestle in the red onion rings.

Serve with dressing on the side. Enjoy!

Courses Lunch/Dinner

Cuisine American

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