MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Avocado & Blood Orange Salad w/Almonds & Chile Oil
Categories: Citrus, Fruits, Nuts, Chilies
Yield: 4 Servings

2 tb Olive oil
1/4 ts Crushed red pepper
4 Blood oranges
2 Ripe avocados, halved,
- seeded, peeled, cut into
- wedges
1 1/2 c Torn baby arugula
1/3 c Coarse chopped almonds;
- toasted *
1 tb Lemon juice

For chile oil, in a small skillet heat oil over medium
heat. Add crushed red pepper; cook and stir about 1 minute
or until fragrant. Let cool.

Meanwhile, using a paring knife, cut a thin slice from
both ends of 1 of the oranges. Place a flat end on a
cutting board and cut away the peel and the white part of
rind. Working over a bowl to catch juices, hold the orange
on its side and cut between one section and membrane. Cut
along the other side of the section next to the membrane
to release the section into the bowl. Repeat with the
remaining 3 oranges.

Place the orange sections and juices on a serving platter.
Add avocado wedges, arugula, and almonds to serving
platter. Drizzle with chile oil and the lemon juice.

FROM THE TEST KITCHEN: To toast nuts, Set oven @
350ºF/175ºC

Spread nuts in a single layer in a shallow baking pan.
Bake for 5 to 10 minutes or until light brown, shaking pan
once or twice.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... New Orleans food is as delicious as the less criminal forms of sin.
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