Cooking Time: 15 minutes
2 blood oranges, sliced ¼” thick, seeds removed
1 lemon, sliced ¼” think, seeds removed
4 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
¼ small red onion, thinly sliced
2 tablespoons lemon juice
1 bunch of arugula
1/4 cup of fresh mint leaves
1 avocado, sliced
- Preheat the grill to 425ºF. Toss the blood orange and lemon slices with 1 tbsp of oil on; season with salt and pepper. Grill the citrus, turning over a few times and starting to caramelize, 10-15 minutes. This will make the citrus flavor more complex. Let those cool.
- Combine the onion and lemon juice in a large bowl; season with salt and pepper and let it sit for at least 5 minutes (this way the onion will soften in flavor).
- Add the grilled citrus to the bowl with the onion along with the arugula and mint. Drizzle the remaining 3 tbsp of oil, season with salt and pepper and toss everything to combine.
- Add the avocado and enjoy!