Orange and Avocado salad with Blood Orange Olive Oil

For the dressing:
In a small dry fry pan, fry the caraway seeds over a medium heat for a couple of minutes and turn heat to low.
Transfer the seeds to a pestle and mortar, crush the seeds gently and return back to the pan with the orange zest.
Turn the heat off set aside to cool.
When its cold add it to the Willow Vale Gourmet Food Co. – Blood Orange Olive Oil together with the parsley in a pouring jug.
Mix well.
Place all the salad ingredients in a large bowl and pour over the dressing, toss gently to coat.
Season with Pickle Hopper – Pepperberry Smoked Salt
Serve and enjoy.