Avocataca Salad by Bob le Chef
Serves 4
Ingredients
This recipe was added to your favourites! Find it under Recipes > My favourite recipes
- 2 oranges
- 4 avocados, medium dice
- ½ cup (125 ml) dried cranberries
- ½ cup (125 ml) walnuts
- 2 green onions, thinly sliced
- 2 tbsp. (30 ml) Dijon mustard
- ½ cup (125 ml) olive oil
- 2 tbsp. (30 ml) orange juice
- 2 tbsp. (30 ml) lemon juice
- Salt and pepper, to taste
- Optional: a few leaves of fresh herbs, chopped (basil or coriander)
Preparation
- Remove the peel and pith from the oranges using a serrated knife.
- Use the same knife to cut the orange into segments (or supremes) over a large bowl.
- Add the avocados, cranberries, walnuts, green onions, salt and pepper to the bowl.
- Whisk all the ingredients together for the dressing.
- Pour over salad and toss gently.
- Adjust seasoning, if necessary, and serve.
Chef’s Tip
After removing all of the orange segments, I usually keep the empty membranes and use the juice in the dressing. This avoids waste and has a fresher taste than juice from a carton!
Credit
Bob le Chef
