2 medium blood oranges
1/2 small red onion, thinly sliced
1/4 cup rice wine vinegar
Fleur de Sel (sea salt)
1 tbsp. extra virgin olive oil, to taste
1 large avocado, sliced
mixed salad greens
1. Cut a thin slice off the top and bottom of each orange. Set oranges on a cutting board and slice off the rinds.
2. Cut the oranges crosswise into 1/4" slices. Remove the white pith from the center of each slice with a paring knife.
3. Thinly slice the red onion and place in a bowl/container. Toss with 1/4 cup of rice wine vinegar, 1/8 tsp. Fleur de Sel and 1/8 tsp. of black pepper. Marinate onions for at least 15 minutes.
4. Line a platter with assorted salad greens. Top with sliced oranges, marinated onions, and avocado slices. Sprinkle with additional Fleur de Sel and black pepper. Drizzle with extra virgin olive oil.
*I didn't have fresh basil for this recipe, but I'll bet it would be a great addition.