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Nutrition Facts
Serving Size 244 g
(Approx. 2 Servings)
Amount Per Serving
Calories 530 Calories From Fat 460
% Daily Value*
Total Fat 51 g 78%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 40 mg 2%
Total Carbohydrate 20 g 7%
Dietary Fiber 9 g 36%
Sugars 5 g
Protein 5 g
Vitamin A 30% Iron 8%
Vitamin C 70% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Avocado, Blood Orange & Frisee Salad
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1 Tbsp Maitre Jacques champagne Vinegar
1/4 Tsp Dijon mustard
1/8 Tsp H-E-B Kosher Salt
1/8 Tsp H-E-B Black Pepper
1 Tbsp H-E-B 100% Pure Olive Oil
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tbsp white truffle oil
1 California avocado, cut in half
1 blood orange, cut into segments
1 cup(s) Red Leaf Lettuce
1 roma tomato
1/2 cup(s) H-E-B Peacan Halves
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Instructions

1
To create the vinaigrette, mix the vinegar and mustard, then season with salt and pepper; slowly whisk in olive oils and truffle oil; reserve.
2
To assemble salad, cut each avocado half into 3 slices, then fan around the outside perimeter of the plate; place the orange segments between the avocado slices.
3
Toss the frisée with 1/2 tablespoon of vinaigrette, then place in the center of the plate; garnish with roma tomato and toasted pecans, then drizzle with remaining vinaigrette.

Source:

H-E-B

 
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