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How about Joe's orange avocado salad...

Veteran Member
426 posts
Joined: Dec 24, 2005


Posted to Thread #659 at 7:29 pm on Feb 1, 2006

I recently served Gayle's Chicken and Green Chile Soup with Tamale Dumplings (which was wonderful, thanks Gayle), and accompanied it with Joe's salad. The orange/avocado combination is very nice with Mexican flavors. I used the Cuisine Perel Walnut Oil that was so fragrant and flavorful that it almost made this salad into dessert.

Orange Avocado Salad with Pine Nuts. Everyone goes nuts over this >>>
simple salad. It's one of those recipes
where the whole is greater than the sum of
its parts.


from Classis Home Cooking by Mary Berry and
Marlena Spieler

Arrange in a bowl:

6 cups mixed salad greens
2 oranges, peeled, pith removed, separated
into segments
2 avodados, pitted, peeled and sliced right
before serving
1/2 cup pine nuts, toasted

Combine and pour over salad:

finely grated zest of one orange
3 Tbs. orange juice
1 Tbs. walnut oil
1-2 tsp. sugar
Salt and pepper (lots)

Toss gently.

Serves 6.

(I always include some endive and radicchio
in the salad mix for color and a touch of
bitterness. I also like to save out some
of the orange, avocado and nuts to strew on
top after the salad is tossed, and drizzle
them with a little more dressing.)

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