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  1. Home
  2. Salads

Avocado & Orange Salad With Black Olive Dressing

Vibrant Side Dish - by Barbara Northwood
  • 14 May 2019
Avocado & Orange Salad With Black Olive Dressing
easy -
Proudly supported by

This is perfect for a light starter or vibrant side dish to complement Mediterranean or Middle Eastern food.

Ingredients

50g bag rocket leaves

2 avocados, halved, peeled and stoned

2 oranges (navel or blood oranges if in season)

1 small red onion, thinly sliced

20g pack fresh basil or flatleaf parsley, roughly chopped

FOR THE DRESSING

20 black olives, stoned and chopped

1 tbsp sherry or red wine vinegar

3 tbsp extra virgin olive oil

1 small garlic clove, finely chopped

Method

  1. Make a small pile of rocket on each serving plate. Slice the
    avocados and arrange on top. Slice the skin off the oranges
    and cut the flesh into segments, discarding pith and pips.
    Cut each segment into halves or quarters and arrange over
    avocados with the onion and chopped basil or parsley.

  2. Shake dressing ingredients in a glass jar with 1⁄2 tsp each
    sea salt and freshly ground black pepper, pour over the
    salad and serve.

  3. Prepare ahead

    Make the dressing the day before and
    refrigerate. If you want to make the salad an hour ahead,
    squeeze fresh lemon or lime juice over the avocados and
    leave out the onion until serving time.

  4. Give it a twist

    Add crab, lobster or prawns.

PER SERVING

156 kcalories, protein 2g, carbohydrate 3g,
fat 16g, saturated fat 2g, fibre 2g, added sugar none, salt 0.58

  • avocado recipe
  • Salads
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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