The splash of orange citrus, creamy avocado & tangy shallots together create this wonderfully colourful salad perfect for summertime entertaining. Serve it as lunch or as a refreshing side dish perfectly paired with a glass of chilled Pinot Gris 2015.
Chef: Kerry Wicks
Yield: 2-4 servings
Ingredients:
- 1 Avocado
- 1 Large lemon or lime
- 1 Juicy Orange (blood oranges are particularly pretty, but not essential)
- 1 Large shallot (a small cooking onion can be used in a pinch)
- 1 Pour olive oil
- 1 Pour dark balsamic vinegar
- 1 Tsp. (5 ml) hot curry ground pepper to taste
Instructions:
- Juice the lemon or lime into a bowl and remove any seeds.
- Skin/seed and coarsely chop the avocado into the same bowl. Toss thoroughly, but gently with the lemon or lime juice.
- Coarsely chop the orange into the same bowl.
- Finely chop the shallot or small onion into the bowl and mix in, gently tossing to avoid bruising the avocado.
- Add the remaining ingredients and toss gently.
- Serve at room temperature, though the salad can be chilled briefly if it is ready ahead of other dishes.
Note: For a different more “French” taste, substitute the orange for a large ripe tomato (when fresh tomatoes are in season) and omit the curry powder.
