Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
Pour the dressing over the salad and blend gently.
In large bowl, whisk together orange juice, champagne vinegar, sugar, 1
Trim the husks and silks from the corn. Using
ff the tops and bottoms. Work around the orange using a sharp
br>Fold tortillas into bowl and heat in oven for 10
inaigrette: whisk the vinegar and honey together and season to taste. Drizzle
wl. Season with salt and pepper and set aside to marinate.<
Whisk lime juice, garlic, jalapeno, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat.
Toss onion and avocado in remaining dressing.
Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens.
Line serving bowl with lettuce leaves.
Arrange layers of avocado and orange slices on top.
Combine mayonnaise, orange juice, paprika and salt in small bowl and mix well.
Pour over salad.
Grill the asparagus, in batches, until just tender; cool.
Combine asparagus on serving platter with arugula, avocado and nuts.
Whisk vinegar, oil and salt and pepper to taste in a small bowl. Just before serving, drizzle over salad.
Mix the vegetables, onion and pickle spear in a small
nutes until swollen and tender. Drain well and leave to cool
Toss the romaine lettuce with the balsamic vinaigrette and blue cheese crumbles. Place into a large salad bowl. Arrange the mango, grapefruit, orange, and avocado over the salad in a lovely pattern. Sprinkle with chopped pistachios to serve.
Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.
negar and set them aside in the refrigerator.
Wash salad mix
Mix the chili, lemon, dill and oil with the crayfish tails. Slice inside the avocado, using the picture as guide. Divide the avocado and crayfish between 4 plates then serve with lemon wedges.
whisk together olive oil, vinegar and orange juice. Season to taste. Set
Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil.
30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together.
Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl).
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
Stean until JUST tender, no more than 4 or 5 minutes.
Plunge into ice water to stop the cooking.
Peel the oranges, remove the membrane on segments and cut into chunks.
Peel and chop the avocados.
Toss the three together with the lemon juice.
Whisk the vinaigrette ingredients together.
Pour over the salad and lightly pepper and salt-toss and serve.