Print
Orange and Avocado Salad
Sometimes I just want a little something different to serve alongside chicken. I eat a lot of green salads, and love them, but once in while I like to shake it up with a side salad that does not involve leafy greens. This fresh Orange and Avocado Salad is sweet and salty and when combined with roasted or rotisserie chicken each bite has a burst of sweet, salty and savory flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 2 large shallots or one small red onion peeled and roasted
- 2 teaspoons fresh rosemary chopped finely
- olive oil
- 1 orange peeled, sectioned and each section cut into 3 pieces
- 1 ripe but firm avocado diced
- 10-14 kamalata olives depnding on how salty you like it!
- 1 Tablespoon chopped chives for garnish
Instructions
-
Preheat oven to 400 degrees and place rack in upper third of oven.
-
Place parchment on cookie sheet and set aside.
-
Place peeled and sliced shallots (or red onion) on parchment, sprinkle with rosemary.
-
Drizzle with olive oil, enough for onions to be glistening, and toss.
-
Place in a single layer and roast for 20 minutes, or until caramelized with brown edges.
-
Remove from oven.
-
Place shallots, oranges, olives and avocado in a bowl and toss. If desired add sea salt and pepper. Keep in mind that the olives are very salty and you may not even need salt.
-
Garnish with chives.
-
Serve alongside chicken and put salad on each forkful or meat. Yum!