Saturday, May 29, 2010

A Salute to the Season


Tangerine and Avacado salad
Serves 4



3 T fresh line juice
4 T honey
1 T balsamic vingar
1/2 tsp salt
1/8 tsp cayenne pepper
6 tangerines
1 avocado, halved, pitted, peeled and thinly sliced crosswise
3 T roasted sunflower seeds

~In a large bowl, whisk together the line juice, honey, balsamic vingar, salt and cayenne pepper.
~With a vegetable peeler, peel 3 long strips of zest from 1 tangerine. Cut the strips into 1/8inch silvers.  Then peel the tangerines and separate into segments. Cut the segments crosswise into 2 or 3 pieces, discarding any seeds.
~Add the tangerines, zest and avocado to the dressing in the bowl and toss to combine.  Chill until serving time.
~Sprinkle with sunflower seeds.


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