Probably safer than calling it a bloody green salad or a gang banger blood and green salad. I already got weird looks from my classmate, Cindy, for:
1) Talking about food at any free seconds whilst studying
2) For giving typical food blogger judgemental looks upon hearing the "I live off Cliff Bars" confession and
3) For nonstop rambling about the grocery list I was putting in my salad later that night (like she cared)
I was so excited about all the perfect ingredients I had had rallied for this salad. Finally, for once in my life, I was not rummaging through the refrigerator supplementing everything for everything. This was going to be the best premeditated salad of February.
I usually make this salad with plain old orange oranges, sometimes adding mint and/or basil. This time I had blood oranges and blood orange olive oil from We Olive. I left out the extra herby herbs as to not distract from the blood orange flavor. Of course, you could use the orange versions, but I like the blood oranges for their slight raspberry taste and beautiful color. This would be a special occasion salad for say, a blood/vampire themed party, or for a Friday night in the She-Cave like I had.
I'd like to thank CSN.com for graciously gifting me a salad spinner which I used to spin-dry the parsely and baby lettuce.
Blood Orange Avocado Salad
1 blood orange, de-pithed and segmented
1/2 avocado, sliced
1/2 cup finely chopped parsley
1/4 cup sliced green olives
2 cups loose baby salad greens
2 tbsp capers
1/4 cup blood orange olive oil
1-2 tbsp olive juice (optional, I always do this because I love the salty punch)
extra virgin olive oil
zest from orange
salt and pepper
Mix all ingredients except avocados and pistachios together in a bowl gently with hands so everything is coated and dispersed. Add avocados at the end so they don't get damaged, but still coated. Serve on a plate and sprinkle with pistachios. Drizzle with extra olive oil if desired.