Avocado Orange Salad with Sesame-Honey-Ginger Vinaigrette
4 oranges, cut into segments*
2 avocados, peeled, pitted and sliced into wedges
8 whole leaves Bibb** lettuce, washed and dried well
1 Tbsp. EACH sesame seeds, chopped fresh mint and/or cilantro leaves for
* You can substitute Mandarin oranges from your pantry
**Also called Boston Lettuce or Butter Lettuce
1 Tsp. finely chopped fresh ginger
1 Tbsp. Coronado Taste of Oils Toasted Sesame Oil
1 Tsp. Exotic Ginger Curry mustard
3 Tbsp.(your favorite mild Coronado Taste of Oils EVOO)
2 Tsp. honey
1⁄4 Cup Coronado Taste of Oils Honey Ginger White Balsamic Vinegar
Kosher salt & black pepper to taste
In an OXO shaker, add the ginger, mustard, honey salt, pepper, oils and vinegar.
Shake well, taste and adjust salt and pepper as needed.
Next, segment the oranges over a bowl to collect any juices.
Reserve the segments separately and squeeze what’s left of the orange over the bowl to collect the juice.(As shown in class)
Slice the avocado into the bowl with the orange juice with a Tsp. of Honey Ginger and toss gently to coat.. (This keeps the avocado from browning).
Distribute one lettuce leaf onto each plate.
Shake the vinaigrette and pour over the orange segments and toss.
Add the avocado and toss gently.
Spoon into each lettuce leaf and garnish with fresh mint and sesame seeds.