Just because it is winter does not mean we can’t have things that are fresh and green. This hearty salad features the Cara Cara and Blood oranges, two very sweet and unique types of citrus that keep things hot in the colder months.
Serves 2
3 oz Jonah all-leg crab meat
¼ # cippolini onions
1 package baby kale, washed
1/2 cup raw shaved fennel
2 blood oranges, segmented
1 Cara Cara orange, segmented
4T pine nuts, toasted
Dressing
1 small avocado, diced
2 T Honey
1 lemon, juiced
¼ c chopped parsley
Olive Oil
Salt
Coat the cippolini onions in olive oil and season with salt and pepper. Roast the onions in a 375 F oven until caramelized. Set aside and allow to cool.
To make the dressing, place half of the avocado, honey, lemon juice, parsley and a pinch of salt into a blender and puree until smooth. If the mixture is not blending, add water until it is smooth and the consistency of yogurt. If the mixture is too loose or watery, blend in more avocado. Slowly drizzle in the olive oil until it is mixed completely. Set aside.
Arrange the kale, orange segments, fennel and onions on two plates. Garnish with the pine nuts and serve the dressing on the side. If you did not use all of the avocado in the dressing, add that to the plates as well.
