The Forest Feast
This citrus salad is easy and pretty!
Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.
About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!
Photos and Illustration by Erin Gleeson for The Forest Feast
This citrus salad is easy and pretty!
Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.
About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!
Photos and Illustration by Erin Gleeson for The Forest Feast
This citrus salad is easy and pretty!
Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.
About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!
Photos and Illustration by Erin Gleeson for The Forest Feast

This citrus salad is easy and pretty!

Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.

About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!

Photos and Illustration by Erin Gleeson for The Forest Feast

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