Sliced Avocado Salad
|Cider vinegar||15 Milliliter (1 Tablespoon)|
|Fresh orange juice||15 Milliliter (1 Tablespoon)|
|Grated orange rind||5 Milliliter (1 Teaspoon)|
|Salt||1 Milliliter (1/4 Teaspoon)|
|Olive oil||45 Milliliter (3 Tablespoons)|
|Fresh plum tomatoes||1⁄2 Pound, seeded, finely chopped (225 Grams, 3 Pieces)|
|Coarsely chopped fresh coriander||60 Milliliter (1/4 Cup)|
|Chopped mild onion||30 Milliliter (2 Tablespoons, Red Colored)|
|Fresh jalapeno||1 , seeded and finely chopped|
|Firm ripe avocados||2 Large|
|Shredded iceberg lettuce||500 Milliliter (2 Cups)|
|Coriander sprigs||2 (Fresh)|
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.