Fresh Orange Salad with Avocado

First, peel the oranges with a sharp knife, ensuring to remove all of the white pith to avoid bitterness. I find that slicing off the top and bottom of the oranges, then cutting downwards following the curve of the fruit, can make this process easier.

Hold the peeled oranges over a bowl to catch any juice, then carefully slice between the membranes to remove whole segments. This technique, known as segmenting, requires a bit of patience, but the resulting pieces without any pith are incredibly satisfying.

Peel and dice the avocados to approximately the same size as the orange segments. Quick tip: To help maintain the vibrant green color and delay browning, squeeze a bit of fresh lemon juice over the diced avocados.

Thinly slice the red onion. If you're not a fan of raw onion's strong flavor, soak the slices in cold water for about 10 minutes – a step I've found very helpful over my numerous preparations.

Combine the oranges, avocado, and onion in a large bowl. Drizzle over the olive oil and the remaining lemon juice. Season with salt and pepper to taste and gently toss to combine, ensuring not to mash the avocados.

Garnish with fresh cilantro or parsley before serving.