Orange and Avocado Salad
Blood oranges (moro oranges) add a colourful touch to a refreshing salad after the main course. You can prepare all but the avocado a few hours ahead and chill separately until ready to assemble.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| er each of 8 servings: about | - |
| cal | 143 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 77 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 5% |
| vit C | 60% |
| folate | 24% |
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1/2 cup (125 mL) finely sliced red onion
3 moro or navel oranges
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) sherry vinegar or wine vinegar
1/4 tsp (1 mL) each salt and pepper
Dash hot pepper sauce
1 head Boston lettuce, separated
1 avocado, peeled, pitted and sliced
1/4 cup (50 mL) pomegranate seeds
Preparation:
In bowl, cover onion in cold water; let stand for 30 minutes. Drain and rinse under cold water. Drain well and pat dry; set aside.
Cut off peel and outer membrane of oranges. Working over bowl to catch juice, cut out segments between membranes; set aside in separate bowl. Squeeze any juice from membranes into bowl. Whisk in oil, vinegar, salt, pepper and hot pepper sauce.
Arrange lettuce in shallow serving bowl or divide among plates. Top with avocado slices, orange segments and onion. Drizzle with dressing; sprinkle with pomegranate seeds.
Source
Canadian Living Magazine: January 2004
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