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Avocado, Blood Orange & Frisee Salad
Prep Time:
0 minutes
Cook Time:
0 minutes
2 servings

1 Tbsp. champagne vinegar

¼ tsp. dijon mustard

1 Tbsp. pure olive oil

1 Tbsp. virgin olive oil

1 Tbsp. white truffle oil

* salt as needed

* freshly ground pepper as needed

1 California avocado, cut in half

1 blood orange, cut into segments

1 c. frisee, torn

1 roma tomato, julienned

½ c. toasted pecans


Mix the vinegar and mustard; season to taste with salt and pepper. Slo
wly whisk in oils; reserve.
To assemble salad, cut each avocado half into 3 slices; fan around the
outside perimeter of the plate. Place the orange segments between the
avocado slices; sprinkle both with salt and pepper.
Toss the frisee with ½ tablespoon of vinaigrette; place in the
center of the plate. Garnish with roma tomato and toasted pecans; driz
zle with remaining vinaigrette.

Nutritional Information

No Nutritional Information Available


No Source Information Available