 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is one of my favourite salads. I mainly like to make it up in Asian soup spoons so you have little mouthful serves as hors d'ouvres. Oranges and dressing can be prepared in advance. Walnuts can be used if preferred. Ingredients:
2 oranges |
2 ripe avocados |
2 tablespoons lemon juice |
50 g pecan halves |
2 tablespoons unsweetened orange juice |
1 teaspoon lemon juice |
4 tablespoons sunflower oil |
salt & freshly ground black pepper |
Directions:
1. Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith. Once peeled, hold in one hand and carefully cut between membranes to remove the segments. (If possible collect the juices for the dressing.).
2. Cut avocados in halves and remove stones. Remove skin and then slice avocado. Use lemon juice to coat avocado to prevent browning.
3. Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing.
4. Dressing: combine all dressing ingredients in a screw top jar. Shake to combine. Season to taste with salt and freshly ground black pepper.
|
|