James's Orange Avocado Red Onion Olive Salad
1 lrg Navel orange peeled, pith removed and thinly sliced
1 x Ripe avocado peeled, pitted, and thinly sliced
1 sm Red onion thinly sliced
10 x Greek olives (Kalamata) unpitted
1/4 cup Best-quality olive oil
1 tbl Red wine vinegar to 1 1/2 tablespoons
1 tsp Dijon-style mustard
Grated zest of 1 large orange
1/4 cup Fresh coriander leaves for garnish
Method :
Line a dinner plate (which acts as the serving platter) with the orange slices,
then place the avocado slices in a spoke pattern on top of the oranges. Strew
the onion slices over the orange-avocado slices. Strew on the olives.
Whisk oil, vinegar, mustard, and orange zest in a small bowl and spoon over
salad. Garnish the center of the dish with coriander leaves.
Comments: Wonderful shades of orange, red, green, and black give this salad its
dazzling appearance. And its wild and pungent flavors are guaranteed to wake up
weary palates.