A great variation on the salad theme with the oranges giving it some added zest
- 1 sweet onion3 oranges
- 2 avocados
- A handful each of rocket and watercress
- 20g pine nuts, toasted
- Salt and pepper
- For the dressing
- 1tbsp balsamic vinegar
- 1tsp Dijon mustard
- 3tbsp olive oil
First prepare the vegetables and fruit. Slice the sweet onion into fine rings. Using a sharp knife, peel the rind and pith off the oranges, then cut the oranges into segments, reserving any juices in a small bowl. Halve the avocados, remove the stone and skin, and cut the flesh into slices.
Next make the dressing. Add the balsamic vinegar and mustard to any reserved orange juices in a small bowl and whisk together. Then whisk in the olive oil, season with salt and pepper and set aside.
Arrange the rocket and watercress on a serving platter. Top with the prepared Sweet Onions, oranges and avocado. Drizzle the dressing over the salad and sprinkle with toasted pine nuts. Serve immediately.