Mediterranean Inspired
Cara Cara Salad
Sweet Cara Cara orange, cucumber, avocado, and pomegranate are layered with mint and a lemon–red wine vinaigrette with gentle Aleppo warmth.
4 servings · 20 minutes prep
Ingredients
Salad
- 3 Cara Cara oranges
- 1 English cucumber, thinly sliced
- 1 ripe but firm avocado, sliced
- 1/2 cup (85 g) pomegranate arils
- 1/4 cup loosely packed mint leaves, optional
Dressing
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) red wine vinegar
- 1/4 teaspoon Aleppo pepper
- 1/4 teaspoon fine sea salt
- Black pepper, to taste
Directions
Method
- Cut peel and white pith from oranges; slice crosswise over a bowl to catch juice. Arrange orange and cucumber on a platter.
- Whisk dressing ingredients with 1 tablespoon captured orange juice. Spoon two-thirds over orange and cucumber.
- Add avocado, pomegranate, and mint. Spoon over remaining dressing and fold once or twice very gently. Serve immediately.
