John Myers
Salad / Starter: Fruity Avocado and Orange Salad with Pomegranate
The perfect salad / starter: fruity avocado and orange salad with pomegranate recipe with a picture and simple step-by-step instructions.
- 2 Ripe avocados
- 0,5 Lemon
- 3 Oranges
- 0,5 Pomegranate
- 1 small Onion red
- 2 tsp Fresh thyme
For the dressing:
- 3 tbsp Vegetable oil
- 2 tbsp Mirabelle vinegar, alternatively light balsamic vinegar
- 2 tbsp Orange juice
- 1 tbsp Pomegranate juice
- 1 tsp Apricot mustard, alternatively z. B. Fig mustard
- 1 tsp Honey
- Salt, colored pepper from the trouble
- Squeeze out the lemon half. Peel the avocados, remove the stone, dice the pulp. Mix with the lemon juice. Peel the oranges and cut out the fillets with a sharp knife. Squeeze the rest of the oranges by hand and add the juice to the fillets. Core the pomegranate half with the help of a teaspoon, collecting the juice. Peel the onion and cut into thin rings. Rinse off the thyme, shake dry and pick off the leaves.
- For the dressing, stir together oil, 2 tbsp orange juice, 1 tbsp pomegranate juice, mustard and honey. Season to taste with salt and pepper. Drain the orange fillets and pomegranate seeds well. Arrange the orange fillets on a plate, then sprinkle with the avocado cubes, onion rings, pomegranate seeds and thyme leaves. Drizzle with the dressing and let it steep for approx. 45 minutes.
- A nice starter, the fruity note goes very well with spicy dishes. We had the salad with cheese talers with camembert and Parmesan, with a spicy chili tomato dip. Links to the recipes in step three.
- Spicy chilli tomato dip snack / starter: Hot chilli cheese talers with camembert and Parmesan
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