Over the past few years I’ve really fallen in love with a tasty green fleshed fruit called avocado. Avocados have the distinction of being the fruit with the highest fat content (I know this may sound unhealthy but its beneficial monounsaturated oils!). Avocados have earned its title “the olive oil of the Americas”. Everyone should try to add them to their diet.
I wanted to create a recipe that was quick and easy as I don’t always have the ability to spend all day long in the kitchen. I know how it can be when you’re in a hurry and the first thing that you pick up is usually the most unhealthy food available. That’s why I put together something that tasted great and wouldn’t end up taking too long to make. In fact, this takes all of five minutes to prepare and it doesn’t require a culinary arts degree.
I buy unripe avocados in bulk and let them sit in a basket until they are ripe. They are good as a snack or to add in a salad or to make home-made guacamole.
So, here it is, my masterpiece – the avocado and orange salad. I hope you all enjoy the recipe that I’ve put together. You can leave me a comment or tip on how to improve it.
- 2 handful spinach leaves
- 2 oranges or blood oranges
- 10 cherry tomatoes (optional)
- 2 avocados, halved, pitted
- 1/2 small red onion
- 1 tbsp pumpkin seeds, toasted on a dry hot pan
- sesame seeds
- nigella seeds (optional)
- olive oil for drizzling
- Wash and pat dry spinach leaves then place on a large platter.
- Separate orange in segments. Reserve juice of 2-3 orange slices. Arrange on the platter.
- Halve cherry tomatoes and scatter over the platter
- Halve avocados, remove a pit, slice and scatter over the platter.
- Slice the onion and scatter over.
- Sprinkle the top with seeds.
- Pour over the reserved orange juice. Drizzle with olive oil.