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Cara Cara & Avocado Winter Crunch Salad

Luckily I get to use Pecan’s from my cousin Molly’s tree, worth the effort to crack!

Happy Cooking!

-Alice

Ingredients

  • 2.5 cups bib lettuce or similar
  • 2 Cara Cara oranges
  • 2 ripe avocados
  • 1 cup thinly sliced purple cabbage
  • ½ cup toasted pecans
  • 2 tablespoons thinly sliced red onion (optional but lovely)
  • 2 tablespoons fresh chopped  mint 
Citrus Honey Dressing
  • 3 tablespoons fresh Cara Cara juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 3 tablespoons good olive oil
  • Salt + freshly cracked black pepper

Instructions


1. Toast the pecans.
 Lightly toast in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.


2. Prep the citrus.
 Supreme the Cara Cara oranges (cut away peel and pith, then slice between membranes). Catch the juice for the dressing.


3. Chop the cabbage.
Thinly slice the cabbage.  I like to prep ahead of time. If you do, mix the dressing with the cabbage and let it marinate until you are ready to toss the other ingredients just before serving.


4. Pick the lettuce, from the garden or store.
Wash and tear into small bite size pieces.


5 .Make the dressing.
 Whisk orange juice, lemon juice, honey, olive oil, salt, and pepper.


6. Assemble.
Mix it all together and serve.

Make a Meal: I like to pair the salad with grilled fish, we are lucky to be able to source great local, line caught fish. Baked chicken would be a nice pairing as well.


Why This Works
  • Cara Cara brings sweet citrus and color.
  • Avocado gives creamy richness (Fuertes are especially silky here).
  • Purple cabbage adds snap and drama.
  • Pecans bring warmth and depth.

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