Avocado and Orange Salad With Yuzu Dressing

Here is the recipe for Avocado and Orange Salad With Yuzu Dressing.

INGREDIENTS

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

METHODS

• 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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