Avocado,Orange,Red Onion Salad
Indulge in a refreshing and vibrant citrus avocado salad that perfectly balances sweet and spicy flavors. The creamy avocado pairs harmoniously with juicy oranges and peppery rocket leaves, all tossed in a zesty dressing with a hint of heat from the red chilli. Bursting with colors and textures, this salad is as delightful to the eyes as it is to the taste buds. Enjoy it as a light and nutritious meal or serve it as elegant bruschettas for a delightful appetizer.
— Constant Cookbook
Ingredients
- 1 ripe avocado
- 2 oranges
- Half a red onion
- Handful of rocket leaves
- 2 tbsp bottlegreen Orange and Mango Cordial
- 2 tbsp olive oil, plus a little extra
- Juice of half a lemon
- 1 large red chilli
- 6 black olives
- 2 ciabatta rolls
Instructions
- Halve, peel and de-stone the avocado and cut into slices, or cube if making bruschettas. Grate the zest from one of the oranges and reserve.
- Cut away the peel and pith from the oranges and cut into bite size segments. Squeeze any juice from the discarded orange pith into a small bowl. Slice the onion into thin strips.
- Mix together the cordial, olive oil, lemon juice, any reserved orange juice and zest and the de-seeded, sliced chilli. Toss the avocado, orange and onion into the dressing, quarter the olives and add to the rocket.
- Slice the ciabatta, brush with a little olive oil, griddle until marked on each side. Either pile the salad onto the individual toasts and serve as canapes or serve the salad with the griddled toasts.
Yield
Serves 4
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