Ingredients
1 blood or Valencia orange, sliced ⅛" thick, seeds removed
1 Meyer or regular lemon, sliced ⅛" thick, seeds removed
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ small red onion, thinly sliced
2 tablespoons fresh Meyer or regular lemon juice
1 bunch watercress or arugula, thick stems trimmed
½ cup fresh mint leaves
1 avocado, cut into wedges
Preparation
Preheat oven to 425°.
Toss orange and lemon slices with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper.
Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. Let cool.
Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
Add roasted citrus to bowl with onion along with arugula and mint.
Drizzle remaining 3 Tbsp. oil over; season with salt and pepper and toss everything to combine and coat.
Add avocado and very gently toss until lightly dressed (you don’t want to crush the avocado).
