Cara Cara and Blood Orange Salad


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.