(+34) 913 497 100

|

TwitterFacebookYouTubeInstagram

Avocado and orange salad

Preparation

 

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.

 

Spanish recipe: Avocado and orange salad. Photo by: Matías Costa/©ICEX.

Nutritional Facts

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)

 

Close cookie popup

WARNING ABOUT COOKIES

Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".