Name: Roasted Citrus and Avocado Salad
Cook time: 25 minutes
Total time: 25 minutes
Yield: 4 Servings
Ingredients: 1 blood or Valencia orange, sliced ⅛” thick, seeds removed; 1 Meyer or regular lemon, sliced ⅛” thick, seeds removed; 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; ¼ small red onion, thinly sliced; 2 tablespoons fresh Meyer or regular lemon juice; 1 bunch watercress or arugula, thick stems trimmed; ½ cup fresh mint leaves; 1 avocado, cut into wedges

Overhead view of arugula salad in a bowl with roasted lemon slices avocado and red onion.

Nicole Franzen

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Recipe notes