1/2 head Romaine Lettuce
- 1 orange
- 2 semi soft
slices red onion, chopped
- 1/2 cup (120 ml) walnut halves,
freshly ground pepper
- 4 tbsp (60 ml) orange
- 1 tbsp
(15 ml) lemon juice
- 1/2 tbsp (8 ml) vinegar
- 1/4 tsp (1 ml)
- 3 tbsp
(45 ml) vegetable oil
Tear the lettuce into pieces and arrange on four
individual salad plates. Peel the orange and remove the slices by cutting along
the membranes. Remove any seeds or pith.
Peel and slice the avocados into bite
sized pieces. Place them in a bowl with the chopped onion and orange
toast the walnuts, place in a non stick pan over medium heat for three or four
minutes, tossing a few times.
Combine the ingredients for the vinaigrette and whisk
well. Add to the avocado/orange/onion mixture and toss. Place the mixture over
the lettuce on the four salad plates.
Top with freshly ground pepper and the