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Ingredientes
- 1/2 Tbsp. Lemon juice
- 1 1/2 Tbsp. Sherry vinegar
- 3/4 tsp Dijon mustard
- 1/2 tsp Freshly grnd black pepper
- 1/2 tsp Salt
- 4 Tbsp. Fruity Spanish extra virgin olive oil
- 3 x Oranges, peel and pith removed, cut into segments
- 3 x Avocados, preferably Haas
- 1/2 bn Fresh mint, leaves only
Direcciones
- In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the extra virgin olive oil in a slow, thin stream, whisking all the time till the dressing is emulsified.
- Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just sufficient dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 474g | |
| Calories 712 | |
| Calories from Fat 545 | 77% |
| Total Fat 60.52g | 76% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1300mg | 54% |
| Potassium 2112mg | 60% |
| Total Carbs 46.76g | 12% |
| Dietary Fiber 29.1g | 97% |
| Sugars 7.31g | 5% |
| Protein 9.45g | 15% |
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