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 avacados, 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.