Active Time

　　25 min

　　Total Time

　　25 min

　　Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

　　

Ingredients

1 blood or Valencia orange, sliced 1/8" thick, seeds removed

　　1 Meyer or regular lemon, sliced 1/8" thick, seeds removed

　　4 tablespoons olive oil, divided

　　Kosher salt, freshly ground pepper

　　1/4 small red onion, thinly sliced

　　2 tablespoons fresh Meyer or regular lemon juice

　　1 bunch watercress or arugula, thick stems trimmed

　　1/2 cup fresh mint leaves

　　1 avocado, cut into wedges

　　

Step 1

Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.

　　

Step 2

Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).

　　

Step 3

Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.

　　

Step 4

Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

　　

Nutrition Per Serving

Calories 260 - Fat 22 g - Fiber 6 g

　　#### Nutritional analysis provided by Bon Appétit