Blood Orange, Avocado and Arugula Salad
By Dunjab
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 blood oranges, zested
- 2 small oranges, tangerines or mandarins, juiced or 1 large orange, juiced
- 2 T balsamic vinegar
- 2 T honey
- 2 shallots, minced
- 3/4 t salt
- 3/4 t freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 10-12 oz washed arugula or spinach
- 1 blood orange, cut into peeled wedges
- 1 avocado, cut into chunks
- 2 T pine nuts, roasted in a dry pan until light brown and salted
Details
Servings 4
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
In a blender combine the zest, juice, vinegar, honey, shallots, salt and pepper. Blend until well incorporated. While blending, add olive oil in a steady stream to emulsify. Transfer to a container and refrigerate. Place arugula in a large bowl. Toss with vinaigrette and top with tangerine and avocado chunks. Sprinkle on pine nuts and serve.
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