Chef Michelle Moore (South Pasadena, California)
Serves 4
Three of my favorite California fruits, avocados, oranges, and strawberries, are presented here in a simple, plated salad. Each is wonderful alone, but, when paired together, they create a colorful, delicious mixture of creamy, tart, and sweet.
2 firm, ripe avocados, peeled, halved, pitted, and cut into ½-inch slices (see Chef’s Tips on avocado, this page)
2 sweet oranges, peeled and sliced crosswise into ½-inch slices
1 pint fresh strawberries, half or sliced
2 limes, 1 zested and both juiced (see Chef’s Tips on citrus zest, this page) ½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon freshly cracked black pepper
Generous pinch cayenne pepper
¼ cup extra-virgin olive oil (see Chef’s Tips on emulsification, this page)
Decoratively layer the avocados, oranges, and strawberries on a serving platter.
Whisk the lime juice and zest, salt, sugar, and peppers, and slowly drizzle in the olive oil to combine. Taste and adjust the seasonings as desired. Drizzle the dressing over the fruit, and serve immediately.