Citrus season is absolutely the best part of winter, and this salad is a great way to use that fresh produce and add some brightness to the cold months. I use a mix of blood oranges and cara cara oranges here, but you can use any citrus you’d like—tangerines, grapefruit, or even regular oranges would be great. Use a mix if you can. In addition to the citrus and avocado, I add some kalamata olives, cilantro, olive oil, a squeeze of lemon, and a bit of sumac. It’s bright, acidic, briny, creamy, and everything you need during the winter.

Ingredients:

• 3 oranges (I did 2 blood oranges and 1 cara cara orange)
• 1/2 an avocado
• 1/4 cup torn cilantro leaves
• 5 kalamata olives, finely diced
• drizzle of olive oil
• squeeze of lemon juice
• salt to taste
• sumac to taste

Directions:

1. Use a knife to cut off the skin of the oranges. You can peel them normally as well, but I prefer cutting since that method removes the pith too. Once peeled, slice the oranges into rounds.
2. Peel and slice the avocado, and finely chop the kalamata olives.
3. Arrange the orange slices and avocado on a serving platter. Top with cilantro leaves and the chopped kalamata olives.
4. Finish with salt, a drizzle of olive oil, a squeeze of lemon juice, and some sumac to taste.