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A taste of spring - WCAX.COM Local Vermont News, Weather and Sports-

A taste of spring

Posted: Updated:
BURLINGTON, Vt. -

Springtime is in the air and with the season comes more recipes to rejuvenate yourselves. Chef Curtiss Hemm with Pink Ribbon Cooking has a dish that is sweet, fresh and easy to make. Watch the video to learn how to make an Orange Avocado Salad.

Ingredients:

4 medium oranges
1 avocado
½ small red onion, cut into julienne strips
1 cup mixed greens
½ cup basil leaves
4 tablespoons extra virgin olive oil
1 dash salt
1 dash black pepper

 

Instructions:

1.Prepare the oranges by cutting the top and bottom off of each orange. Place the oranges on a cut side and begin to cut away the peal and the pith from top to bottom. Repeat this motion until all of the peel is removed and you are left with naked oranges. Turn these oranges on to their side and cut 1/2 in thick wheels, making sure you cut across the segments. Place the orange wheels on a large plate or platter.

2.Seed and peel the avocado by slicing down to the core of the avocado and running your knife along the seed, separating the top and bottom of the avocado. With a twisting motion pull apart the avocado, one half will be seedless and the other half will have the seed. Either scoop the seed out with a spoon or take your knife and gently embed it in the seed and with a testing motion pull the seed out. Take a large spoon and scoop out the avocado flesh from the half, trying to keep it intact. Lay the avocado, cut side down, on a cutting board and cut it into wedges. Place these over the oranges.

3.Drizzle 3 tablespoons of olive oil over the oranges and avocados. Season with salt and pepper. Sprinkle the red onion and basil leaves over the oranges and avocado.

4.In a bowl combine the greens with 1 tablespoon of the olive oil, season with a hint of fresh black pepper and toss well to combine. arrange these onto of the salad, making sure to expose the bottom layers.

http://www.pinkribboncooking.com/recipe/detail2/orange-and-avocado-salad-with-basil-red-onions-and-greens

 

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