AVOCADO SALAD from Classic Home Cooking by Mary Berry and Marlena Spieler
Arrange in a bowl:
6 cups mixed salad greens
2 oranges, peeled, pith removed, separated into segments
2 avocados, pitted, peeled and sliced right before serving
1/2 cup pine nuts, toasted
Combine and pour over salad:
finely grated zest of one orange
3 Tbs. orange juice
1 Tbs. walnut oil
1-2 tsp. sugar
Salt and pepper (lots)
Toss gently.
Serves 6.
(I always include some endive and radicchio in the salad mix for color and for a touch of bitterness that's nice with the sweet dressing. I also like to save out some of the orange, avocado and nuts to strew on top after the salad is tossed, and drizzle them with a little more dressing.)
Arrange in a bowl:
6 cups mixed salad greens
2 oranges, peeled, pith removed, separated into segments
2 avocados, pitted, peeled and sliced right before serving
1/2 cup pine nuts, toasted
Combine and pour over salad:
finely grated zest of one orange
3 Tbs. orange juice
1 Tbs. walnut oil
1-2 tsp. sugar
Salt and pepper (lots)
Toss gently.
Serves 6.
(I always include some endive and radicchio in the salad mix for color and for a touch of bitterness that's nice with the sweet dressing. I also like to save out some of the orange, avocado and nuts to strew on top after the salad is tossed, and drizzle them with a little more dressing.)
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