Thursday, July 23, 2015

Avocado, Orange & Almond Salad

Avocado, Orange & Almond Salad
(4 servings)


3 medium Fresh Oranges
24 small to medium rings from Spanish Onions (see note)
2 medium Ripe Tomatoes
2 medium Ripe Avocados
¼ cup Extra Virgin Olive Oil
2 tbsp. Fresh Lemon Juice
1 tbsp. Fresh Flat-leaf Parsley, chopped
to taste Salt & Black Pepper
¼ cup Toasted Slivered Almonds
12-16 Black or Kalamata Olives, pitted


Slice off top and bottom of oranges.  Then slice down sides removing peel and showing the flesh of the orange.  Now slice them into nice rounds a quarter and 3/8 inch thick.  Line the bottom of 4 plates with the slices.  Scatter the onion rings over the orange slices.  Cut an X into the bottom of each tomato.  Drop the tomatoes into boiling water for 30 seconds and then remove to ice water.  Peel skins away, quarter, remove seeds and coarsely chop.  Place in a medium bowl.  Cut avocados in half, remove seed and scoop out in one piece using a spoon.  Cut each half into chunks and add to the tomato bowl.  In another medium bowl, mix whisk the olive oil, lemon juice and parsley together.  Taste and adjust seasoning with salt and pepper.  Add the tomato/avocado mix to this and coat carefully.  Scoop this mixture over oranges and onions.  Next top salad with the toasted almonds and olives.  Serve as a first course.

Note:               You can use other sweet and mild onions.  Slice onions into rings.  But only use the middle ones for this salad.  Use outer rings and small inside ones for other dishes.

Note:               You could put this together on a
                        large platter or glass dish with low
                        sides and serve buffet style.

Ideas for Future Efforts

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