For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth.
Lightly toss the salad with some of the chimichurri.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Matthew Grunwald