Blood Orange, Avocado & Pistachio Salad

Name: Blood Orange, Avocado & Pistachio Salad
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 3 large garlic cloves, thinly sliced; 1 red onion, thinly sliced; 2 tbsp extra virgin olive oil; 1/4 tsp salt; ⅛ tsp pepper; 15 large basil leaves, cut in ribbons (about 1/2 cup); 2 small blood oranges, sliced and quartered; 5-7 ounces baby arugula; 4 tbsp chopped roasted pistachios; 4 oz sheep's feta cheese, crumbled (optional); 1 Hass avocado, diced (squeeze some fresh lemon on the avocado to prevent it from turning brown)

Blood Orange, Avocado & Pistachio Salad was pinched from <a href="http://mayihavethatrecipe.com/2014/02/24/warm-blood-orange-avocado-pistachio-salad/" target="_blank">mayihavethatrecipe.com.</a>

INGREDIENTS

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3 large garlic cloves, thinly sliced

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1 red onion, thinly sliced

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2 tbsp extra virgin olive oil

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1/4 tsp salt

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⅛ tsp pepper

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15 large basil leaves, cut in ribbons (about 1/2 cup)

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2 small blood oranges, sliced and quartered

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5-7 ounces baby arugula

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4 tbsp chopped roasted pistachios

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4 oz sheep's feta cheese, crumbled (optional)

•

1 Hass avocado, diced (squeeze some fresh lemon on the avocado to prevent it from turning brown)

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