1 large or 2 small-to-medium ripe avocados, thinly sliced
2 tablespoons fresh lime juice (about 1 medium lime)
Flaky sea salt or kosher salt
1 teaspoon nigella seed, black sesame seeds* or pepitas (green pumpkin seeds)
1/4 cup fresh cilantro leaves
2 tablespoons extra-virgin olive oil
Fill a medium-sized bowl with ice and water, and soak the onions for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity.
Meanwhile, on a large serving plate, layer the orange and avocado slices.
Drain the onion well and tuck pieces in between and on top of the orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with salt.
Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.
Recipe adapted just a little from Dining In by Alison Roman.
*Where to buy: You might be able to find black sesame seeds next to the Asian ingredients in well-stocked grocery stores.
On leftovers: Given the fresh avocado component of this salad, it’s really best served immediately. It might keep for a day in the fridge if you gently toss it so that the avocado is coated in citrus juice.
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