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

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Nutritional Highlights (Per serving) See Full
570 Calories
55 g Fat
35 mg Sodium
California Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette

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Ingredients

Serves: 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

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

Calories 570
Total Fat 55 g
Sodium 35 mg
Protein 5 g

*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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