Citrus Avocado and Orange Salad

Since we've only existed since July, this is our official opportunity for blogolutions (and really, self-evaulation in any form). We hope that posting these does not mean that someone will actually hold us to them. In fact, if anyone tries, we'll just take down this post and deny that it ever existed. Yes, we'd go there.

1. Invent more recipes
2. Use recipes from the approx 20 cookbooks we received from the holidays
3. Pay attention to details that make the food prettier (aka, food style)
4. Learn how to use heat correctly
5. Make our own stocks

Tonight's citrus salad meets two of our goals, 1 & 3. Woot! My mom showed us a nifty way to halve the oranges, and there is great color contrast between the avocados and oranges. The dressing is unbelievable with the flavors in the salad -- simple, tangy, enhancing. Definitely make this for guests, or if you'd like to impress. This salad is seriously good-looking, and just as lovely to taste.

Ingredients (makes 6):
3 large navel oranges
2 avocados, cut into bite-sized pieces
1/2 cup cashews
1 bunch scallions, finely chopped

(dressing -- these are estimates, so adjust to taste)
1 tsp sesame oil
1/4 olive oil
2 tbsp rice wine vinegar
4 tbsp juice of orange
salt and pepper, to taste

Slice the orange by placing it on the table with the navel facing forward. Insert a knife into the center of the orange on the diagonal, and proceed to make similar inserts in a zig-zag formation around the fruit. Separate the halves. Running a thumb between the orange sections and the peel, carefully peel the fruit out of its peel. Divide the sections, and cut them in half again. Place in a bowl. Add the avocados and scallions, and add dressing (make by whisking all ingredients together until it tastes good) until the salad is very lightly covered. Add the cashews, and spoon the salad back into the empty orange halves. Serve.