Avocado and Citrus Salad

Name: Avocado and Citrus Salad
Ingredients: 1 head of chicory, divided into leaves; 1 small grapefruit; 2 tbsp olive oil; 1 head of chicory, divided into leaves; 2 tbsp walnut oil (or just use 4 tbsp olive oil); 2 tbsp walnut oil (or just use 4 tbsp olive oil); 1½ tbsp red wine vinegar; 1 tsp Dijon mustard; 2 perfectly ripe avocados; 1 orange; splash of lemon juice; ½ tsp brown sugar; salt and freshly ground black pepper; salt and freshly ground black pepper; few sprigs of fresh curly parsley

Preparation info

An ‘Appetiser’ for
4

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

A confession: this is based on something I once saw on Pebble Mill by a portly chappy known as the Cooking Canon. O for the luxury of being able to watch lunchtime TV once more...

Ingredients

2 perfectly ripe avocados
splash of lemon juice
1 orange
1 small

Starter
Vegan
Gluten-free

Method

Halve the avocados carefully, removing and discarding the stones, then scoop out the fruit with a spoon before cutting it into small dice. Sprinkle the flesh (of the fruit, that is – although rubbing used lemon halves on one’s elbows and knees does keep them looking pert and youthful) with a little lemon juice to prevent discoloration.

Remove the peel and pith of the fruit with a sharp