I love the blend of flavors and the colors of this Andalusian salad. It's a favorite of mine and because the picture says a thousand words I'll say no more. This is very easy to assemble and is table ready in minutes. I hope you'll enjoy it.
Andalusian Salad with Avocados, Oranges and Almonds
3 oranges, peeled and cut in 1/4-inch slices
2 ripe tomatoes, peeled, seeded and roughly chopped
2 just ripe avocados, stoned, peeled and cut into chunks
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Sugar to taste (optional)
Salt and pepper to taste
Small Spanish or red onion rings
1/4 cup blanched and toasted almond slices
10 kalamata or oil-packed black olives
1) Combine olive oil, lemon juice and parsley in a small bowl. Whisk to combine. Season with sugar (if using), salt and pepper.
2) Toss tomatoes and avocados in half the dressing. Set aside.
3) Arrange orange slices on a plate; scatter with onion rings. Drizzle with remaining dressing. Spoon tomatoes, avocados, almonds and olives on top of oranges. oranges. Serve right away. Yield: 4 servings.
Cook's Note: If your onions are too strong, soak rings in ice water for about an hour before using.