5 small head of curly endive, separated into sprigs
2 oranges, peeled and segmented
2 tbsp (30 ml) natural roasted peanuts
1/4 cucumber, halved, seeded and chopped
3 tbsp (60 ml) orange juice
1 tbsp (15 ml) olive oil
salt and pepper, to taste
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh mint
1 ripe avocado
2 oranges, peeled and segmented
2 tbsp (30 ml) natural roasted peanuts
1/4 cucumber, halved, seeded and chopped
3 tbsp (60 ml) orange juice
1 tbsp (15 ml) olive oil
salt and pepper, to taste
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh mint
1 ripe avocado
method
1. Put the endive into a bowl and add the orange segments, peanuts and chopped cucumber.
2. In another bowl, mix the orange juice with the olive oil, seasoning, garlic and chopped mint.
3. Peel, halve and stone the avocado, then cut into thin slices.
4. Toss gently in the dressing, then add with the dressing to the salad bowl.
5. Toss lightly together and serve.
2. In another bowl, mix the orange juice with the olive oil, seasoning, garlic and chopped mint.
3. Peel, halve and stone the avocado, then cut into thin slices.
4. Toss gently in the dressing, then add with the dressing to the salad bowl.
5. Toss lightly together and serve.
serving amount
serves 4
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