Avacado Salad with Orange Dressing

A fresh summery salad to accompany salmon or any white fish, barbequed meat or chicken.


1 medium orange
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
80g mixed salad leaves
1 small cucumber, cubed
1 medium avocado, halved then sliced

Finely grate rind from orange. Peel  and segment the orange by removing peel and white pith and then slipping a sharp knife under the membrane to remove the segments.

Squeeze membrane over a bowl to catch juice (you will need 2 tablespoons juice). Discard membrane.

Place oil, vinegar, mustard, 1/2 teaspoon orange rind and the orange juice into a jar with a screw-top . Season with salt and pepper. Secure the lid then shake the jar to mix the ingredients together.

Put the  salad leaves, cucumber, orange segments and avocado into a large salad bowl then add dressing. Toss gently to combine.

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{August 10, 2011} {Tags: }