Maximum Living Spanish Orange Avocado Salad
If you are looking for an alternative to a plain house salad, look no further. This Spanish-inspired salad combines a unique mix of flavors that will liven up your first course.
24oz arugula lettuce (chopped) or spring salad mix
4 large Navel or Valencia seedless oranges, cut into 1/2 inch thick slices (retain slices of the orange peels for presentation)
1 Fennel bulb, thinly sliced
4 large avocados, thinly sliced
32 Spanish Olives (or Kalamata)
4 tablespoons finely chopped fresh mint, plus extra mint leaves
1 cup organic olive oil
1/2 cup citrus vinaigrette (Mercer Greens)
1/2 cup pomegranate seeds (optional)
When plating the salad, it is best to chop and slice and peel all ingredients first in small bowls.
Begin plating the salad along the perimeter by placing a single peel of orange around each corner of the plate for color contrast.
Arrange the arugula generously to cover the center of the plate.
Add whole olives, chopped fennel and orange slices decoratively on top.
Mix the olive oil and Mercer Greens Citrus vinaigrette in a small tasting bowl, whisk together
Just before serving drizzle the dressing over the salad and sprinkle with finely chopped mint.
One piece of mint should be carefully placed in the center of the salad as an accent
*This salad is best eaten soon after it is made.
**It is important to buy seedless oranges, such as Navel and Valencia available most of the year.
The complementary citrus flavor compounds found in avocado, fennel, orange, olives and citrus vinaigrette dressing contrasts with paella’s rich flavors
Flavor compounds shared by culinary ingredients make for good food and wine pairings where palatability is determined by flavor, taste and freshness.
This salad is eaten with avocados during the winter months in Spain when tomatoes are not at their prime.
It can be served as a side dish or entrée salad by adding grilled chicken.