A great variation on the salad theme with the oranges giving it some added zest
Ingredients
- 1 sweet onion3 oranges
- 2 avocados
- A handful each of rocket and watercress
- 20g pine nuts, toasted
- Salt and pepper
For the dressing
- 1tbsp balsamic vinegar
- 1tsp Dijon mustard
- 3tbsp olive oil
WEIGHT CONVERTER
Method
- First prepare the vegetables and fruit. Slice the sweet onion into fine rings. Using a sharp knife, peel the rind and pith off the oranges, then cut the oranges into segments, reserving any juices in a small bowl. Halve the avocados, remove the stone and skin, and cut the flesh into slices.
- Next make the dressing. Add the balsamic vinegar and mustard to any reserved orange juices in a small bowl and whisk together. Then whisk in the olive oil, season with salt and pepper and set aside.
- Arrange the rocket and watercress on a serving platter. Top with the prepared Sweet Onions, oranges and avocado. Drizzle the dressing over the salad and sprinkle with toasted pine nuts. Serve immediately.
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