It’s still way too cold outside! The days are getting longer, though, and juicy, in-season citrus is brightening up my days. Spring will surely come soon. Right?

For now, we can enjoy this cheerful avocado and blood orange salad. You could call it a wintertime version of my favorite avocado salad. It’s bold and bright, and almost looks more like abstract art than food. That is, until you take a bite, and fall in love.

This salad requires some careful slicing and attention to detail. As long as you’re not in a hurry, it’s a really fun dinnertime project and would make a statement at a party.

This salad comes from a relatively new cookbook called Dining In by Alison Roman, which I’ve been reaching for a lot lately when I need a burst of inspiration. I don’t know Alison, but I think she’s cool. She works for The New York Times and Bon Appetit; she’s from California but lives in New York. She’s way cooler than I will ever be.

I really enjoyed her kale salad made with roasted and raw kale, and I can’t wait until summer to try more of the fruit salads in her sweet-and-savory fruit salads chapter (!). I loved her citrus and avocado salad so much that I wanted to share it with you, with some ideas to change it up.

Continue to the recipe...

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