To prepare the oranges, slice off the tops and bottoms and then cut off the peel and pith, following the curve of the fruit. Next, holding each orange over a sieve placed on top of a bowl to catch the juice, cut along the membranes to release each segment. Squeeze out any juice from the pulp and discard.
To make the dressing, put the Spanish extra virgin olive oil, vinegar, salt and black pepper into a jug and blitz using a hand-held stick blender to emulsify the mixture. Alternatively, shake the mixture in a screw-topped jar. Add the reserved orange juice and mix again.
Halve the avocado, remove the stone and peel off the skin. Cut the flesh crossways into slices. Arrange the avocado slices and orange segments on a plate and drizzle over the dressing.
Preparation by: Sonia Fuentes/©ICEX.
Energy (kcal): 181
Energy (kJ): 756
Protein (g): 1.2
Fat (g): 15.5
Carbohydrates (g): 9.2
Fibre (g): 2.3
Vitamin C (mg): 47.1
Vitamin E (mg): 1.9
Vitamin B6 (mg): 0.2
Information provided by: The Spanish Nutrition Foundation (FEN)
There is something about a young and aromatic, dry Malvasía wine made in the Canary Islands that goes well with just about anything. Delicate enough to not overpower the avocado, but at the same time bold enough to match the acidity of the oranges, these wines from areas like DO Lanzarote are hard to beat.
.png.transform/rendition-xs/image_image%20(1).png "Feder")