Avocado Salad, Orange Avocado Salad.
A salad with a unique taste that I found in an old American cookbook. Even if it might seem incredible, there are people in the U.S.A. who cook, at least to assemble some simple salads. A dear friend who has lived in the States for many years says that very few cook in America. They always eat ready-made packaged food, to be reheated, or even eat out, but there are still some cookbooks and some people who give it a try. This salad with avocado and oranges, as they would say on Master Chef, is not a real recipe, but ingredients assembled on a plate. However, the result is really tasty and I recommend you try it.
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: For 2 people
- Cooking methods: No cooking
- Cuisine: American
- Energy 162.59 (Kcal)
- Carbohydrates 16.15 (g) of which sugars 8.43 (g)
- Proteins 2.41 (g)
- Fat 11.13 (g) of which saturated 1.60 (g)of which unsaturated 8.95 (g)
- Fibers 4.65 (g)
- Sodium 417.28 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz radicchio (red radicchio)
- 1 avocado (ripe, but not too much)
- 2 oranges
- Half white onion (preferably a fresh spring onion)
- as needed olive oil
- Half orange (juice and half a teaspoon of grated zest)
- Half tsp sugar
- 1 tsp lemon juice
- Half tsp sweet mustard
- as needed salt
Tools
You can prepare the salad in a serving dish or even divide the ingredients into two individual plates.
- 2 Dishes
- 1 Knife
- 1 Citrus Juicer
- 1 Grater
- 1 Small Bowl
- 1 Fork
Steps
Prepare the salad dressing, put the olive oil in a bowl, half a teaspoon of grated orange zest (the orange must be untreated on the surface), lemon juice, orange juice, sugar, mustard and salt. Mix all the ingredients by whisking them with a fork until an emulsion forms.
Peel the orange and slice it, peel the avocado and cut it into not too thin slices. Separate the radicchio leaves, which you have previously washed and dried.
Thinly slice the onion. The recipe does not call for it, but I prefer to leave it in icy cold water for half an hour before consuming it, to make it more digestible.
Combine all the ingredients and dress them with the dressing you prepared.
This salad is prepared and consumed immediately, like any salad. Cut avocado oxidizes and turns brown quickly, and the salt and tart juice from the oranges do not allow for preservation.
