Oroblanco, Red Onion and Avocado Salad 2 Oroblancos, sectioned 1 avocado, peeled and sliced 8-14 butter lettuce leaves 2 thin slices red onion 1/4 cup toasted pine nuts Arrange oroblanco and avocado on top of lettuce leaves on individual plates. Top with desired amounts of red onion and pine nuts. Drizzle with dressing. Dressing: Mix 4 tablespoons lime juice and honey with a 1/4 teaspoon each ground coriander and ground nutmeg.