Orange Salads

No oranges in the house so this will have to wait for another day.
From http://www.nytimes.com/2010/04/11/magazine/11food-t-000.html

1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.

3 large seedless oranges

1/8 teaspoon cayenne

1 teaspoon paprika

1/2 teaspoon garlic

3 tablespoons olive oil

1 tablespoon red-wine or sherry vinegar

Salt

Freshly ground black pepper

⅓ cup chopped parsley

12 pitted black olives, preferably imported Greek or Italian.

1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.

2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.

Recipe: 2010: Mom's Florida Avocado and Orange Salad (Adjusted)
By Andrew Carmellini, the chef and an owner of Locanda Verde in Manhattan.

2 Valencia or navel oranges
1 Florida avocado or 2 regular avocados
Juice of 1 lime
1/2 small red onion, thinly sliced
1 scant tablespoon dried oregano, preferably Mexican
1/4 cup extra-virgin olive oil, plus some for sprinkling
1/4 teaspoon salt
1 teaspoon of your favorite hot sauce
Handful cilantro leaves.

1. Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and, with a small, sharp knife, cut off the peel and white pith. Segment the orange by slicing between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments. Reserve the juice.

2. With a dinner knife (not the sharpest knife in your kitchen), cut each halved avocado half lengthwise into segments, cutting through the meat to (not into) the skin. Then cut around the outside of the avocado meat and, using the knife, push the pieces out of the skin and into the bowl with the oranges.

3. Add the lime juice, red onion, oregano, olive oil, salt, hot sauce and the reserved orange juice. Using a large spoon, mix all the ingredients together so that everything is coated and well combined.

4. Remove to a serving bowl. Garnish with cilantro leaves and drizzle with more olive oil. Serves 4 as an appetizer or antipasto.