Avocado and Orange Salad with Black Olive Dressing

This Arab-inspired fruit and vegetable salad contains all kinds of flavors: the richness of avocados, the tart-sweetness of oranges, the bite of onions, the loamy flavor of black olives. Serves 4 as salad

1/4 cup chopped cured black olives
6 tablespoons virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1/4 cup lemon juice (about 1 lemon)
Salt and freshly cracked black pepper to taste
2 firm but ripe avocados, peeled, pitted, and each cut into 6 wedges
2 oranges, peeled and separated into segments
1/2 red onion, very thinly sliced
1/2 head romaine lettuce, cut into short, thin strips

In a small bowl, make the dressing: Whisk together the chopped olives, olive oil, garlic, sugar, lemon juice, salt, and pepper.

In a large bowl, combine the avocados, orange segments, and onion. Pour the olive dressing over the avocado mixture and toss lightly. Serve on a bed of the cut romaine.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger & John Willoughby