Citrus Avocado Orange And Red Onion Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sweet, spicy flavor and crunchy texture of the pecans contrasts delightfully with the tang of the orange and the richness of the avocado. This makes a delightful main for brunch. Ingredients:
spiced sugared pecans |
1/2 cup unsalted pecan halves |
3 tbsp granulated sugar |
2 tsp water |
1/4 tsp salt |
generous pinch cayenne pepper |
salad |
2 seedless oranges |
3 tbsp olive oil |
1 tbsp lime juice |
1/2 tsp salt |
pinch cayenne pepper |
1 large, ripe but firm avocado |
1 head belgian endive |
2 paper-thin slices red onion |
Directions:
1. Lightly grease a large piece of foil.
2. Place pecans, sugar, water, salt and cayenne in a small frying pan set over medium heat.
3. Stir until sugar melts.
4. Stir continuously until all the sugar is golden and coats pecans, about 7 minutes.
5. Turn onto foil and cool completely.
6. Separate into pieces.
7. Using a sharp knife, peel 1 orange, removing all white pith.
8. Slice orange into very thin rounds.
9. Finely grate 1 tsp peel from the remaining orange and squeeze out 2 tbsp juice.
10. Place juice and peel in a small bowl.
11. Whisk in oil, lime juice, salt and cayenne.
12. Cut avocado in half and remove pit.
13. Peel, then slice into thin wedges.
14. Separate endive into leaves and arrange on a platter.
15. Scatter avocado and orange segments on base of leaves.
16. Separate onion into rings, cutting large rings in half.
17. Place over salad.
18. Drizzle with dressing.
19. Sprinkle with pecans.
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