Sliced Avocado Salad Recipe
Ingredients
| Cider vinegar | 1 Tablespoon | |
| Orange juice | 1 Tablespoon | |
| Orange rind | 1 Teaspoon, grated | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Pinch | |
| Olive oil | 3 Tablespoon | |
| 3 fresh plum tomatoes (about 1/2 pound or 225 g), seeded, finely chopped | ||
| Coriander | 1/4 Cup (16 tbs), chopped | |
| Red onion | 2 Tablespoon, chopped | |
| 1 fresh jalapeno chili, seeded, finely chopped | ||
| Ripe avocados | 2 Large | |
| Iceberg lettuce | 2 Cup (16 tbs), shredded | |
| Fresh coriander sprigs | ||
Directions
1. Mix vinegar, orange juice, orange rind, salt and pepper in medium bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
2. Add tomatoes, chopped co-riander, onion and chili to dressing; toss lightly to mix. Let stand, covered, at room temperature up to 2 hours to blend flavors before serving.
3. Just before serving, cut avocados lengthwise into halves; remove and discard pits. Pare avocados; cut lengthwise into 1/2 inch (1.3-cm) thick slices.
4. Spread 1/2 cup (125 mL) lettuce on each of 4 chilled salad plates. Arrange avocado over lettuce, dividing evenly; top with tomato mixture, dividing evenly. Garnish with coriander sprigs.
2. Add tomatoes, chopped co-riander, onion and chili to dressing; toss lightly to mix. Let stand, covered, at room temperature up to 2 hours to blend flavors before serving.
3. Just before serving, cut avocados lengthwise into halves; remove and discard pits. Pare avocados; cut lengthwise into 1/2 inch (1.3-cm) thick slices.
4. Spread 1/2 cup (125 mL) lettuce on each of 4 chilled salad plates. Arrange avocado over lettuce, dividing evenly; top with tomato mixture, dividing evenly. Garnish with coriander sprigs.
Chef
