How to make an Avocado and orange salad with yuzu dressing

Serve this as a side with spicy Mexican dishes or a pork chop, says Beverley Hicks
Beverley Hicks10 October 2016

Packed full of goodness and vibrant flavours, this colourful salad would be an excellent accompaniment to most Mexican spiced dishes or even a simply grilled pork chop

Ingredients (serves 3)

For the salad

2 Oranges

2 Avocados, peeled and roughly diced

1 tablespoons lemon juice

4-5 Spring onions

Handful pistachio nuts, shelled and roughly chopped

Freshly ground black pepper

For the dressing

1 tablespoon avocado oil

2 tablespoons yuzu juice

1 teaspoon Dijon mustard

1 teaspoon dried tarragon

½ teaspoon Himalayan pink salt

½ teaspoon freshly ground black pepper

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Method

With a sharp knife peel the oranges and cut into thin slices across the segments, reserving any juices.

Cut the avocado in half, remove the skin and cut into chunks. Sprinkle over the lemon juice and coat well to prevent the exposed flesh of the avocado from oxidising and turning brown.

Arrange the orange slices and avocado chunks on serving plates.

To make the dressing put the reserved orange juice and all the dressing ingredients into a screw top jar, secure the lid and shake well. Taste and adjust the seasoning if necessary.

Pour the dressing over the salad then scatter on the spring onions and chopped nuts. Finish with plenty of freshly ground black pepper.

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