Roasted Citrus and Avocado Salad
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
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