Tomato, Avocado, Orange and Sunflower-Seed Salad

Name: Tomato, Avocado, Orange and Sunflower-Seed Salad
Yield: Serves 6–8
Ingredients: ½ tbsp lemon juice; Freshly ground black pepper; A pinch of salt; ½ tbsp honey; 2 tsp red wine vinegar; 3 tbsp port; 2 avocados, flesh chopped and tossed in lemon juice; 2 oranges, peeled with a serrated knife, and each cut in segments; 6 tomatoes, skinned, de-seeded and halved, and each half cut in 4 wedges; 1 head of lettuce, or a combination, such as lambs’ lettuce or lollo rosso sliced finely into shreds; Half a medium onion, skinned and chopped finely; 4 fl oz/112 ml sunflower oil; 1 tbsp sunflower-seeds, toasted till golden brown in a dry saucepan over moderate heat; 2 avocados, flesh chopped and tossed in lemon juice; 1 head of lettuce, or a combination, such as lambs’ lettuce or lollo rosso sliced finely into shreds; 1 head of lettuce, or a combination, such as lambs’ lettuce or lollo rosso sliced finely into shreds

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This salad both looks pretty, being very colourful, and tastes good. The toasted sunflower-seeds add a slightly contrasting texture, and the port vinaigrette is just a bit different from the more usual dressing. It is very good with cold poultry or game, especially venison, grouse or pheasant.

Ingredients

For the salad

1 head of lettuce, or a combination, such as lambs’ lettuce or lollo rosso sliced finely into shreds
6 tomatoes, skinned, de-seeded and

Method

Make the port vinaigrette first. Put the oil in a saucepan and add the finely chopped onions. Gently simmer for about 5 minutes.

In a bowl, mix together the honey, salt and pepper, lemon juice, port and vinegar, and then mix in the hot oil and onions. Cool, then store in a jar in the fridge till required.

Mix all the salad ingredients together in a large bowl and toss gently wit