This avocado and blood orange salad is quick, light and refreshing. You can have it ready in 15 minutes. Recipe serves 2 people.
The main thing:
Made by Véronique
Published at 2015-03-18, this recipe is for 2 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-10-2023
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Fill a small saucepan with water and place the eggs in it. Bring to a boil and cook the eggs over a high heat for 7 minutes. Once the cooking time is up, stop the cooking process by immediately submerging the eggs in cold, running water. This will make the eggs much easier to peel.
Squeeze the juice from 1 of the blood oranges into a small bowl and season with salt and pepper. Whisk in the olive oil to make a dressing.
Peel the red onion and slice it into half moons. Slice off the ends of a blood orange and cut off the peel. Coarsely chop a handful of pistachios. Cut the crusts off the slices of bread slices, then cut the bread into small cubes to make croutons.
Heat a splash of olive oil in a frying pan and add the cubes of bread. Fry until crispy and golden brown, then season with salt and pepper.
Divide the salad leaves between 2 plates. Cut a blood orange into thin slices and share them between the plates, along with the red onion rings, pistachios, croutons and 1 (halved) egg per plate.
Cut open pen the avocado and cut the flesh into pieces. Finish the avocado and blood orange salad by pouring over the citrus dressing. Enjoy your meal!