- 2 blood oranges
- 1 red onion
- 2 eggs
- 2 slices of bread
- 1 avocado
- handful of pistachios
- mixed greens
- pepper and salt to taste
- olive oil
Kitchen equipment needed
- Cutting board & chef’s knife
- Small saucepan
- Small bowl
Preparations for the salad — 10 minutes
PLACE the eggs in a small saucepan filled with water. BOIL the eggs for 7 minutes, keep track of the time when the water starts to boil. When the time is up, submerge the eggs in running cold water. This way the boiling process will stop instantly, plus it makes them way more easy to peel. SQUEEZE juice of one blood orange in a small bowl and ADD pepper and salt to preference. Using a whisk, create the dressing by slowly mixing in the olive oil.
PEEL and cut the red onion into halve rings. SLICE the ends off one blood orange and cut the peel off with a knife. CHOP up some pistachios, but not too fine since you would like to taste them in your salad. REMOVE the bread crust and dice the rest of the bread to make croutons.
HEAT a little bit of olive oil in the skillet and ADD the diced bread. COOK until they are crunchy and golden brown, season with pepper and salt.
Putting the salad together — 5 minutes
Start with some mixed greens on two plates. DIVIDE some blood orange slices, red onion halves, chopped pistachios, croutons and 1 halved egg per plate.
OPEN up your avocado by slicing it half way trough. Carefully tap your knife into the avocado pit and remove the pit, this is a very easy method without using a spoon or something else that can damage your beautiful avocado. SCOOP the whole avocado out of its shell and slice into chunks. We like it when the chunks aren’t too big. The reason the avocado has to wait until the last step is because it will become brown very fast. FINISH up the salad by adding the slightly small avocado chunks and dressing.