Cabbage, Citrus and Avocado Salad

Recipe: Adapted from In My Kitchen by Deborah Madison

ingredients

6 oranges, different varieties if you can find them

1 large ripe avocado

1/2 a large or medium green cabbage, or 1 small, cored and finely shredded

1/4 cup pistachio nuts

 

For the dressing:

1 small garlic clove

Sea salt

Grated zest of 2 limes

3 tablespoons lime juice

1/2 onion, finely sliced

1 tablespoon diced jalapeño chile (optional)

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/4 teaspoon dry mustard

1/4 teaspoon sweet paprika

4 tablespoons olive oil

2 tablespoon cilantro, finely chopped

instructions

Slice the stem and flower end off of each orange, so that you can stand it up on a cutting board. Then slice down the sides, removing the rest of the skin and pith. Make sure to remove as much of the pith as you can. Slice the fruit into 1/4” rounds. Do this with all the oranges and then put them in a shallow bowl. Refrigerate until ready to serve. Make your dressing by pounding the garlic in a mortar and pestle with 1/2 teaspoon salt until its smooth. Add the lime zest and juice, the onion and the chile (if using). Set aside.

Toast the cumin and coriander seeds in a dry skillet until aromatic (careful not to burn them!) Pour them onto a plate and let them cool for a minute or two. Grind them to a powder in a spice grinder or using a mortar and pestle (or you can use pre-ground spices to avoid this step). Add the spices to the garlic/lime mixture and then whisk in the oil and add the cilantro. Taste the dressing on a piece of orange to make sure the balance is right.

Halve the avocado, scoop out the flesh, cut it lengthwise into slices and lay them on the oranges. Pour the dressing over that, then scatter your shredded cabbage and pistachios over the top. Toss it up a bit and serve.

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, vegetable dish