Avocado, Blood Orange & Frisee Salad

Prep Time:
0 minutes
Cook Time:
0 minutes
2 servings


1Tbsp.champagne vinegar,

¼tsp.dijon mustard,

1Tbsp.pure olive oil,

1Tbsp.virgin olive oil,

1Tbsp.white truffle oil,

*salt as needed,

*freshly ground pepper as needed,

1California avocado, cut in half,

1blood orange, cut into segments,

1c.frisee, torn,

1roma tomato, julienned,

½c.toasted pecans,


1Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve.

2To 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.

3Toss the frisee with ½ tablespoon of vinaigrette; place in the center of the plate. Garnish with roma tomato and toasted pecans; drizzle with remaining vinaigrette.

Nutritional Information

No Nutritional Information Available

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