Avocado, Sugar Snap Pea, & Blood Orange Salad
This simple citrus-y salad is crisp and fresh with a zesty dressing. It's versatile enough to be served on the side or as a main course meal.
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Ingredients
- DRESSING
- 1 Tbs. fresh-squeezed orange juice
- 1 Tbs. champagne vinegar
- 1 tsp. Dijon mustard
- 1 Tbs. blood orange olive oil
- 1 Tbs. safflower oil
- 1 tsp. walnut oil
- SALAD
- 2 large Hass avocados,
- peeled and cut into chunks
- 8 oz. sugar snap peas,
- cut into 1-inch pieces
- 2 thick slices sweet Vidalia onion,
- roughly chopped
- 1 cup blood orange segments
- (or use navel oranges)
- 8 large Bibb lettuce leaves
Preparation
- To make dressing: combine orange juice, vinegar, and mustard in a small jar, and shake to mix. Add oils, and shake well.
- To make salad: combine avocados, peas, onion, and orange segments.
- Place two lettuce leaves on each of four plates, and divide avocado mixture among them. Drizzle with dressing, and add salt and pepper to taste.