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Avocado and Seville Orange Salad Recipe
|Cos lettuce leaves||10 , shredded|
|Olive oil||1 Teaspoon|
|Ripe avocados||2 Large|
|Toasted cumin seeds||1 Tablespoon|
|Cayenne pepper||1 Pinch|
|Mint||1 Teaspoon, finley chopped|
|Pomegranate seeds||4 Tablespoon|
Serving size: Complete recipe
Calories 1937 Calories from Fat 1080
% Daily Value*
Total Fat 129 g198.1%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 481 mg20%
Total Carbohydrates 213 g71%
Dietary Fiber 83.2 g332.7%
Sugars 114.6 g
Protein 28 g55.8%
Vitamin A 254.1% Vitamin C 904.6%
Calcium 69.9% Iron 93.1%
*Based on a 2000 Calorie diet
Put the honey with 3 tablespoons water into a tiny saucepan with the orange zest and simmer for about 5 minutes, until the zest becomes transparent.
Boil to reduce the liquid to 1 tablespoon.
Taking each orange in turn, cut off the skin and outer membrane, exposing the inner flesh.
Holding the orange over a bowl, pop each section out from between the membrane with the point of a sharp knife (you will be left with the membrane skeleton of the orange) and drop into the bowl, removing any seeds.
Toss the shredded lettuce with olive oil, some of the orange juice gathered in the bowl under the sections, and a pinch of salt.
Arrange equal amounts of lettuce on four salad plates.
Pour off excess juice from the orange sections, toss with a pinch of salt and the reduced honey syrup.
Spoon decoratively onto the lettuce.
For each plate, cut half a peeled, stoned avocado into slices and arrange over the oranges.
Sprinkle with a little orange juice, to help avoid discoloration, a pinch of salt and the cumin seeds and cayenne mixed together.
Top with a pinch of mint and a tablespoon of pomegranate seeds.
For maximum freshness, serve immediately.