Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- Freshely ground pepper as needed
- 1 California Avocado, cut in half
- 1 Blood orange, cut into segments
- 1 Cup frisee, torn
- 1 Roma tomato, julienned
- ½ Cup toasted pecans
- =
Directions
Mix the vinegar and mustard; season to taste with salt and pepper.
Slowly 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 1/2 tablespoon of vinaigrette; place in the center of the plate.
Garnish with roma tomato and toasted pecans;drizzle with remaining vinaigrette.