Avocado & Orange Salad

Avocado & Orange Salad


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Their texture tells you that avocados are high in fat – but it's mostly monounsaturated fat, the type that has a positive effect on blood cholesterol levels.

Janet Mitchell

Serves: 6 

  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon prepared mustard
  • freshly ground pepper
  • 2 oranges
  • 1 bunch asparagus
  • 4 cups mixed salad leaves
  • 2 avocados, halved and sliced

Preparation:20min  ›  Cook:1min  ›  Ready in:21min 

  1. Whisk together the oil, orange juice, mustard and some freshly ground pepper in a small bowl to form a vinaigrette.
  2. Peel the oranges and remove all the white pith with a sharp knife. Cut in slices and then halve. Blanch the asparagus for 1 minute in boiling water in a large saucepan then refresh under cold running water.
  3. Arrange the salad leaves on 4 plates then top with the asparagus spears, the orange slices and the avocado slices. Drizzle with the vinaigrette and add a further grinding of pepper.

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