Orange and Avocado Salad
I have long been of the belief that good cuisine is the child of intelligent and informed shopping and as the clocks finally go forward and we face the prospect of longer and warmer days my thoughts turn to brighter colours and lighter ingredients. This tasty salad is a happy combination of fresh fruit and vegetables and makes for an uplifting and healthy spring lunch.
Ingredients: (Serves 2).
One large orange - peeled and cut into segments.
One large avocado – peeled and sliced lengthways.
A quarter of a red onion, finely sliced.
Watercress x 30g rinsed and dried.
Orange juice x 2 tablespoons.
Olive oil x 2 tablespoons.
Red wine vinegar x 1 teaspoon.
Twist of salt and black pepper.
Add the watercress, orange segments, avocado and red onion to a salad bowl and mix them together until evenly distributed. Serve in a shallow bowl.
I would pair that with a fresh, unoaked dry white or rosé wine such as this month’s IGP Méditerranée: Domaine Saint Gayan 'Argiles' Blanc 2019 or IGP Pays d'Oc: Domaine Girard 'Garriguette' Rosé 2019.