Naranjas Con Aceite De Olivaorange Salad Dessert Food

ENSALADA DE NARANJA E AGUACATE

Ensalada de Naranja e Aguacate image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 tablespoon lemon juice
1 1/2 tablespoons sherry vinegar
3/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 tablespoons fruity Spanish olive oil
3 oranges, peel and pith removed, cut into segments
3 avocados, preferably Haas
1/2 bunch fresh mint, leaves only

Steps:

In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified.
Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.

NARANJAS CON ACEITE DE OLIVA/ORANGE SALAD (DESSERT)

Naranjas Con Aceite De Oliva/Orange Salad (Dessert) image

This should be delicious. I haven't tried it, yet. A friend lent me her most cherished recipe book and I'm copying as much as I can so I can give it back to her ASAP. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTE: (1) The author meant a tbsp to be a soup-spoonful. (2) To peel the orange well the author recommends a well-sharpened knife.

Provided by Valeria

Categories Dessert

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 oranges, preferably seedless
2 tablespoons honey
4 tablespoons olive oil
mint leaf

Steps:

To peel the oranges, cut off the ends (top and bottom) and cut off skin from top to bottom with knife. Make sure to cut off as much of the white membrane as possible along with the skin but without destroying the basic shape of the whole orange.
Slice the oranges width-wise and arrange on plate.
In a mixing bowl, whisk together olive oil and honey, then drizzle over sliced oranges.
Wash off mint leaves, bunch together, chop finely and sprinkle over oranges.

Nutrition Facts : Calories 364.1, Fat 27.2, SaturatedFat 3.8, Sodium 1.4, Carbohydrate 32.7, Fiber 3.2, Sugar 29.5, Protein 1.3

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