Blood Oranges, Avocado, Black Beans and Arugula Salad by Kim Vanzi

Blood Oranges, Avocado, Black Beans and Arugula Salad

I have made this many times in the past and it is a love light salad.  Make me feel like spring is in the air when I am eating it and a reminder to start eating light again.

2 Avocados firm ripe not mushy

2 Sicilian Blood Oranges

½ Medium Red Onion cut into thin crescents

½ cup Black Olives halved

½ cup of cooked Black Beans

¼ cup chopped fresh cilantro

¼ cup olive oil

2 Limes juiced

Salt & Pepper to taste

Peel and cut the avocados and oranges in chunks. Place the avocado chunks, orange segments, black olives, black beans, and onion slices in a bowl. Pour juice of one lime and mix gently.

Whisk together the second lime juice, olive oil, cilantro, salt and pepper. Pour over the salad ingredients and toss gently. Serve on top of Arugula. Serves 4 as a first course or side dish.

ROLLS OF SALMON AND AVOCADO by Marta Blay

Ingredients:- smoked salmon-cheese creamy style Philadelphia-avocado-Palmetto-scallion-pepper-salt.

Preparation: extend the slice of smoked salmon. Spread the cheese on top of salmon. Peel the avocado sliced and spread on top of the cheese. Salt and pepper. Cut fine chives. Corar Palmetto in sheets. Roll up the salmon and cut it in half.