Spiced Avocado, Orange and Red Onion Salad with Orange and Black Olive Vinaigrette. Punchy flavours and a variety of textures make this a great summer salad. Serve on bruschettas for a delicious summer canape.
Provided by clemmiecorlett
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Halve, peel and de-stone the avocado and cut into slices, or cube if making bruschettas. Grate the zest from one of the oranges and reserve.
- Cut away the peel and pith from the oranges and cut into bite size segments. Squeeze any juice from the discarded orange pith into a small bowl. Slice the onion into thin strips.
- Mix together the cordial, olive oil, lemon juice, any reserved orange juice and zest and the de-seeded, sliced chilli. Toss the avocado, orange and onion into the dressing, quarter the olives and add to the rocket.
- Slice the ciabatta, brush with a little olive oil, griddle until marked on each side. Either pile the salad onto the individual toasts and serve as canapes or serve the salad with the griddled toasts.
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