Blood Orange Salad with Avocado, Endive & Caramelized Pecans

Served over a herbal avocado cream

This is the kind of salad that looks abundant and layered, but is built from very simple elements.

Seasonal citrus. Tender greens. Good olive oil. A few thoughtful textures.

It’s refined without being complicated, and it celebrates what’s available right now — blood oranges at their peak, asparagus just coming into season, wild greens growing freely.

During Lent, I’m drawn to dishes like this. Still beautiful. Still nourishing. But not excessive. Not trying too hard. Just seasonal ingredients treated with care.

Ingredients

For the caramelized pecans

• ½ cup whole pecans

• ⅓ cup white sugar

• ⅓ cup water

For the herbal avocado cream

• 1 ripe avocado

• A handful of raw cashews

• 1 small clove garlic

• Juice of 1 lemon

• A small bunch fresh dill

• 2 generous handfuls chickweed (or substitute spinach, lamb’s lettuce, or mixed herbs)

• ½ cup water (more if needed)

• Salt and pepper

• Optional: small piece of almond feta for extra depth

For the salad

• 2 blood oranges

• ½–1 small shallot, finely minced

• ¼–⅓ cup extra virgin olive oil

• Salt and black pepper

• 1 small head red or white endive

• 3–5 radishes, very thinly sliced

• 1 small bunch green asparagus

• A handful tender greens (lamb’s lettuce, baby spinach, chickweed, etc.)

• ½ avocado, cut into chunks

• A handful good-quality black olives (Aragón, Kalamata, etc.), pitted

• 2–3 tbsp caramelized pecans, roughly chopped

• Almond feta, crumbled (recipe here)

• Optional: small handful chives, cut into 1 cm pieces

Step 1 — Caramelize the Pecans

In a small saucepan, combine sugar, water, and pecans over medium heat.

Bring to a simmer and cook, stirring constantly, until the water evaporates and the sugar thickens into a deep amber caramel coating the nuts.

Be attentive — once the water evaporates, the caramel darkens quickly.

Immediately transfer the pecans onto parchment paper, separating them slightly so they don’t stick together.

Let cool completely.

Step 2 — Prepare the Herbal Avocado Cream

In a blender, combine:

• Avocado

• Cashews

• Garlic

• Lemon juice

• Dill

• Chickweed (or substitute greens)

• Salt and pepper

• Optional almond feta

• Water

Blend until completely smooth and creamy.

Adjust salt and lemon to taste. Add more water if needed for a smooth, spreadable consistency.

Reserve.

Step 3 — Blanch the Asparagus

Trim the woody ends from the asparagus.

Blanch in boiling salted water for 1–2 minutes until bright green and just tender.

Immediately transfer to ice water to stop the cooking.

Drain and set aside.

Step 4 — Prepare the Blood Orange Vinaigrette

Peel the blood oranges, removing all pith.

Using a small knife, cut out the supremes (segments between membranes). Set aside.

Squeeze the remaining core and membranes over a bowl to extract the juice.

To this juice, add:

• Finely minced shallot

• Salt and pepper

• ¼–⅓ cup good quality olive oil

Whisk until emulsified.

Step 5 — Assemble the Salad

In a large bowl, combine:

• Endive leaves (whole or halved)

• Thinly sliced radishes

• Blanched asparagus

• Tender greens

• Avocado chunks

• Black olives

• Blood orange segments

• Crumbled almond feta

• Chives (optional)

• 2–3 tablespoons chopped caramelized pecans

Dress gently with the blood orange vinaigrette.

Toss carefully so the avocado and citrus stay intact.

Step 6 — Plate

Spread several generous spoonfuls of the herbal avocado cream onto a flat plate.

Spoon the dressed salad over the cream in a generous mound.

Finish with extra pecans or chives if desired.

Serve immediately.

Notes

• Chickweed is optional but beautiful when in season. Substitute spinach, lamb’s lettuce, or parsley.

• Use the best olive oil you have — in a salad this simple, quality matters.

• The caramelized pecans can be made in advance and stored in an airtight container.