This salad is like sunshine on a plate. Tender assorted leaves are piled high with creamy avocado, bright fresh orange, crunchy honey-roasted cashews, and salty crumbled feta.
Use the zest and the juice of a fresh orange to make the Orange Sherry Vinaigrette. People often ask about substitutions so if you don’t have sherry vinegar, you can use balsamic, apple cider, champagne, or other vinegars in its place.
I find honey-roasted cashews in the bulk section of Whole Foods and Central Market. If they are not readily available to you, use roasted cashews instead.
To cut the skin off an orange, first you will want to cut off both ends so it sits flat. Then angle your sharp knife between the white pith and the orange flesh, following the curve of the orange as you saw the blade down toward the cutting board. Might take a few tries, but it becomes easy with practice.
This salad is fantastic topped with sliced chicken or a filet of salmon, unless, of course, you are vegetarian/vegan and want to keep it as is. Great both ways.
Salad w Fresh Orange, Avocado, and Feta
Serves 4
Salad
8-10 cups assorted lettuces (baby romaine, red leaf, red oak, curly endive and/or frisee), washed, dried, and torn
4 oranges, skin and pith cut off and sliced
2 ripe avocados, sliced
1 cup crumbled Feta, (I used French Goat Feta)
1/2 cup candied cashews
1 recipe orange-sherry vinaigrette, below
Place 2-3 cups salad greens in a large glass bowl. Toss with a few tablespoons vinaigrette and a hefty pinch of salt. Place 3 orange pieces and 3 avocado pieces on the plate. Top with half the lettuce, cheese, and nuts. Repeat 1 more time with remaining orange, avocado, feta, and nuts. Top with cracked black pepper and serve immediately.
Orange-Sherry Vinaigrette
zest from one orange
2 tablespoons fresh orange juice
1 Tablespoon sherry or balsamic vinegar
1 teaspoon dijon mustard
1/4 cup grapeseed oil, or any neutral flavored vegetable oil
2 tablespoons extra virgin olive oil
Place all ingredients in a jar with a tight fitting lid. Shake to combine. Taste to adjust seasonings and oil/vinegar balance. May be stored up to 1 week in the refrigerator.
2 Comments
bobbi
June 30, 2012pr’fresh!
Jessie
June 30, 2012Haha! Thanks Bobbi!