Field salad with oranges and avocados

Name: Field salad with oranges and avocados
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 120 g Lamb's lettuce; 3 Oranges; 2 ripe avocados; 1 TABLESPOON Fruit Vinegar; 2 TEASPOONS sweet mustard; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 4 TABLESPOONS Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

120 g Lamb's lettuce
3 Oranges
2 ripe avocados
1 TABLESPOON Fruit Vinegar
2 TEASPOONS sweet mustard
7-10 Tbsp Salt
7-10 Tbsp milled pepper
4 TABLESPOONS Oil

Directions

1
Clean, wash and pat dry the lamb's lettuce. Peel oranges so that the white skin is completely removed. Cut the fruit fillets out of the parting skins. Collect the juice. Cut avocados in half, remove the stone, remove the flesh from the skin and cut into slices.
2
Sprinkle the avocado slices with 2 tablespoons of the orange juice and arrange with lamb's lettuce and orange fillets. Mix 3 tablespoons of orange juice, vinegar, mustard, salt and pepper. Gradually add the oil. Drizzle vinaigrette over the salad