Recipe by Ali Slagle

For 4

This salad of sweet, spicy, creamy, and juicy delights was inspired by one from Zuni Café in San Francisco. Feel free to add tender herbs, such as cilantro, on top if you have it.

2 large Navel oranges

1 large, ripe avocado

Salsa macha or chile crisp, for drizzling

Honey, for drizzling

Flaky salt

1. Cut off the tops and bottoms of the oranges. Working one fruit at a time, place it on one of the cut sides. Starting from the top of the fruit, use a sharp paring knife to follow the curve of the fruit to cut away the peel and pith. Reserve the peels. Slice the fruit into ¼-inch-thick rounds and remove the seeds. Transfer the fruit slices to a serving plate and repeat with the remaining citrus. Pour the citrus juices from the cutting board over the dish and reserve the peels. 

2. Halve and pit the avocado, then thinly slice it crosswise. Place the slices on top of the oranges, then squeeze the juice from the orange peels over the avocado. Drizzle lightly with salsa macha and honey, then sprinkle with flaky salt. The amount of salsa macha and honey depends on the sweetness of your orange; start with one thin drizzle on every piece of fruit, then taste and add more to your living.