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Sunshine Salad

world.food's picture
Ingredients
  Arugula/Watercress 8 Ounce (2 Bunches)
  Navel oranges 3
  Ripe avocado 1 (Preferably Haas)
  Red onion 1 Small
  Manzanilla olives 1⁄2 Cup (8 tbs) (Spanish)
  Ripe plum tomatoes 3
  Extra virgin olive oil 4 Tablespoon (Spanish)
  Sherry vinegar 3 Tablespoon
  Coarse salt To Taste
  Coarsely ground black pepper To Taste
  Fresh chives 1 Tablespoon, finely snipped
  Flat-leaf parsley 1 Tablespoon, coarsely chopped
Directions

GETTING READY
1) Rinse the arugula or watercress well, remove any tough stems, and pat dry.
2) Cut the rind from the oranges, removing the bitter white pith, if any. Cut the oranges into 1/4-inch-thick slices.
3) Peel the avocado and cut into half. Pit and dice.
4) Peel the onion, cut into half and thinly sliver.
5) Rinse the olives under cold water. Drain and pat dry.
6) Seed the tomatoes and dice.

MAKING
7) On a serving platter, arrange the arugula.
8) On top, place orange slices decoratively.
9) Sprinkle the avocado over the oranges.
10) Add the onion and olives decoratively, and then top with the tomatoes.
11) Lightly drizzle the olive oil and vinegar over the salad.
12) Sprinkle with salt and pepper.

SERVING
13) Serve, garnished with the chives and parsley.

TIPS
If you are preparing the avocado in advance, toss it with 1 tablespoon lemon juice to prevent discoloration.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Orange
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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