It just seems right that in the dark, chilly days of winter here in the Northwest, citrus with its eternal sunshine and health giving properties is at its peak. I love to cook up a pot of black beans, redolent of warmer Latino climes, full of spice and fire and accompany them with this bright and colorful salad.
1 organic pink grapefruit
2 organic navel or blood oranges
2 organic Cara Cara oranges
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1 tablespoon minced green onion
1 tablespoon sesame oil
Sea salt and freshly ground pepper to taste
Splash hot sauce to taste
1 ripe organic avocado, peeled and cut into 3/4-inch chunks
Cut a small slice off each end of the grapefruit and stand it upright on a cutting surface. With a knife, remove the peel from the grapefruit in strips, maintaining the curved shape. Holding the grapefruit in one hand, cut out the segments of fruit between the membranes. (This is called supreming.) Repeat this process with the navel oranges and the Cara Cara oranges.
Very gently toss together all of the ingredients except the avocado. Season the mixture to your taste and then fold in the avocado. Serve as a lively side dish to Spicy Black Beans.