Wednesday, 12 December 2012
Orange and Avocado Salad
Oranges (3 - medium to large)
Black olives (20 - pitted - optional)
1) Peel the oranges carefully and remove any extra white pulp from the outside. Cut into slices approximately 1/4-inch thick and arrange on individual plates or on a large platter.
2) Peel and carefully slice the avocados.
3) Arrange the avocado slices on the orange slices. Place the olives on top.
4) Drizzle the extra virgin olive oil and vinegar over the top.