"For extra richness, you can drizzle a little olive oil over the salad. Recipe is from Bon Appetit."
head red leaf lettuce, coarsely torn
white balsamic vinegar
Using a small sharp knife, cut off all the peel and white pith from the oranges. Working over a large bowl, cut between membranes to release orange segments. Add lettuce, avocado and vinegar to the bowl; toss gently. Season with salt and pepper. Divide among 4 plates.