- 0:15 Prep
- 4 Servings
- Capable cooks
Bring in the season of Spring with this fresh avocado salad with citrus vinaigrette.
Ingredients
- 1 medium orange
- 1 tablespoon Lupi extra-light olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon wholegrain mustard
- 80g mixed salad leaves
- 1 small continental cucumber, cubed
- 1 medium avocado, halved, sliced
Method
- Step 1Finely grate rind from orange. Peel orange and segment (see note). Squeeze membrane over a bowl to catch juice (you will need 2 tablespoons juice). Discard membrane.
- Step 2Place oil, vinegar, mustard, 1/2 teaspoon orange rind and orange juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 3Place salad leaves, cucumber, orange segments and avocado in a large bowl. Add vinaigrette. Toss gently to combine. Serve.
- Vegan
- Vegetarian
Nutrition
819 kj
Energy
18.5g
Fat Total
3.6g
Saturated Fat
2.5g
Fibre
2.5g
Protein
82mg
Sodium
3.9g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: Serve with grilled white fish or salmon, pork or barbequed chicken.
To segment orange, remove peel and white pith. Using a small knife, cut down either side of the membrane to release segments.
Budget tips: Use 1 cos lettuce, leaves torn, instead of mixed leaves and save around $1.56 in total.
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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