Orange and Avocado salad with Blood Orange Olive Oil
Orange & Avocado salad with Blood Orange Olive Oil
2 ripe avocados peeled and sliced
4 medium sweet oranges peeled and sliced horizontally, seeds removed.
120g pomegranate seeds
80g pine nuts
130 g rocket
1 tbsp fresh chopped parsley
1 tbsp caraway seeds
Zest of one orange.
100ml Willow Vale Gourmet Food Co. - Blood Orange Olive Oil
Pickle Hopper – Pepperberry Smoked Salt
5 MINUTE COOK TIME
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.
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.