2 Cara Cara oranges (or navel)
2 blood oranges
1 ripe avocado
1 to 2 cups baby greens or spinach
Sweet Chili-Sesame Vinaigrette
Sprigs fresh cilantro for garnish
Cut a small slice off each end of the 4 oranges and stand them upright on a cutting surface. With a knife, remove the peel in strips, maintaining the curved shape. Cut each into 4 to 6 slices, crosswise.
Cut the avocado in half lengthwise. Remove the pit and cut each half in half again lengthwise. Peel the skin from each quarter. Cut each quarter into 3 to 4 slices.
Divide the orange slices between 4 plates, placing them in a swirl pattern. Toss the greens with a little vinaigrette and mound in the center of the orange slices. Top each with a quarter of sliced avocado. Drizzle with more vinaigrette. Garnish with sprigs of cilantro.