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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, 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 91 | 78% |
| Total Fat 10.07g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 343mg | 10% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.03g | 1% |
| Protein 1.49g | 2% |
Evaluaciones
17 de Noviembre de 2010
Sounds great. My own personal taste would use cilantro rather than mint leaves. I am going to try both ways.Esta es una variación
