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California Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette

California Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

ingredients

Serving Size: 2

1 Tbsp. champagne vinegar
1/4 tsp. dijon mustard
1 Tbsp. pure olive oil
1 Tbsp. virgin olive oil
1 Tbsp. white truffle oil
As needed Salt as needed
As needed Freshly ground pepper as needed
1 ripe, Fresh California Avocados, peeled, seeded and cut in half
1 Blood orange, cut into segments
1 cup frisee, torn
1 Roma tomato, julienned
1/2 cup toasted pecans

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Instructions

  1. Mix the vinegar and mustard; season to taste with salt and pepper.
  2. Slowly whisk in oils; reserve.
  3. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
  4. Place the orange segments between the avocado slices; sprinkle both with salt and pepper.
  5. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.
  6. Garnish with roma tomato and toasted pecans;drizzle with remaining vinaigrette.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information per Serving: 570 calories, 55g of fat, 35mg of sodium and 5g of protein.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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