Ensalada de Naranja e Aguacate

Yield:
6 servings
Level:
Easy
Ingredients
  • 1/2 tablespoon lemon juice
  • 1 1/2 tablespoons sherry vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons fruity Spanish olive oil
  • 3 oranges, peel and pith removed, cut into segments
  • 3 avocados, preferably Haas
  • 1/2 bunch fresh mint, leaves only
Directions
  • In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified.

  • Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.


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