Ingredients with Measurements:
- 2 large oranges, peeled and sliced
- 2 ripe avocados, peeled and sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced oranges, avocados, and red onion.
2. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle the chopped mint leaves over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 19g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 3g
Substitutions for ingredients:
- Red onion can be substituted with shallots or green onions.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice.
Variations:
- Add sliced cucumbers or cherry tomatoes to the salad.
- Use a different type of citrus fruit, such as grapefruit or blood oranges.
- Add crumbled feta cheese or toasted nuts for extra flavor and texture.
Tips and tricks:
- Choose ripe avocados that are slightly soft to the touch.
- Use a sharp knife to slice the oranges and avocados.
- Serve the salad immediately after adding the dressing to prevent the avocados from turning brown.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- Not applicable
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional mint leaves or a sprinkle of black pepper.
Garnishes:
- Mint leaves
- Black pepper
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the avocados are not ripe enough, they will be difficult to slice and may not have the desired texture in the salad.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
Food history:
- Oranges and avocados are both native to Mexico and have been cultivated for thousands of years.
Flavor profiles:
- The sweetness of the oranges and honey is balanced by the creaminess of the avocados and the freshness of the mint.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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