OLYMPUS DIGITAL CAMERA Salads, fruit, orange, avocado and almond salad 3

For the salad:

5 large Valencia oranges

3 Hass avocados

1 small red onion

1/3 cup flaked almonds


For the dressing:

1/2 teaspoon Dijon mustard

fine sea salt and freshly ground black pepper

1 tablespoon sherry vinegar

juice of 1 orange (about ½ cup)

¼ cup extra virgin olive oil



1.  Using a knife, peel the oranges, removing both the colorful peel and white pith. Thinly slice the flesh crosswise, removing any remaining white pith, and arrange in a shallow serving dish.

2. Cut the avocados in half, remove the pits, and cut ¾ inch slices, discarding the peel. Slice the onion into fine rings and arrange on top of the oranges, along with the avocado slices. Sprinkle with the almonds.

3. To make the dressing, in a small bowl, combine the mustard, a generous pinch of salt, a grinding of pepper and the vinegar, then whisk in the orange juice. Add the oil in a thin stream as you continue to whisk.

4. Just before serving, whisk the dressing well and pour over the salad.


from Paul Richardson, Rustic Spanish (Williams Sonoma)

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