Orange, Avocado and Almond Salad
This zingy salad, a brilliant sidekick to roasted fish or pan-seared shrimp, is an homage to a bright and beautiful corner of the Spanish Mediterranean, where mango and avocado plantations are interspersed with the more traditional orange and almond groves. Its bright color and vibrant citrus flavor are sure to brighten up any dinner.
- 5 large Valencia oranges
- 3 small Hass avocados
- 1 small red onion
- 1/3 cup (1 1/2 oz./45 g) flaked almonds
For the dressing:
- 1/2 tsp. Dijon mustard
- Fine sea salt and freshly ground black pepper
- 1 Tbs. sherry vinegar
- Juice of 1 orange (about 1/2 cup/125 ml)
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
Using a knife, peel the oranges, removing both the colorful peel and white pith. Thinly slice the flesh crosswise, removing any remaining white pith, and arrange in a shallow serving dish.
Cut the avocados in half, remove the pits and cut into 3/8-inch (1-cm) slices, discarding the peel. Slice the onion into thin rings and arrange on top of the oranges along with the avocado slices. Sprinkle with the almonds.
To make the dressing, in a small bowl, combine the mustard, a generous pinch of salt, a grinding of pepper and the vinegar, then whisk in the orange juice. Add the oil in a thin stream as you continue to whisk.
Just before serving, whisk the dressing well and pour over the salad. Serves 6.
Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)