This Valencian salad from The Australian Women’s Weekly Spanish magazine is so refreshing, light and tasty. It’s perfect for a spring summery dish on its own or paired with a spicy main. The ingredients and quantities below are the same from the magazine. I amended the recipe to make two to four servings. I also omitted the manchego cheese, used less black olives than stated, and for this time only I used grapefruit because that’s what I had on hand. It was still very good but I’ve had it with oranges and it tasted better. Needless to say, use your preferences while cooking. If you don’t like citrus that much, use less of it and maybe use more of the tomatoes or avocados. Just go with whatever you have on hand and whatever you feel like having at the moment.
Ingredients ( 6-8 servings)
- 6 oranges, cut between the membranes to form segments
- 2 medium tomatoes, quartered, deseeded and then cut lengthwise ( I didn’t mind the seeds)
- 1 large red onion, sliced into half-moons
- 1 cup (100g) manchego cheese, chopped
- 3/4 cup pitted black olives ( I would chop them roughly next time so as not to overpower the lightness of every bite)
- 2 large avocados, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar ( I used apple cider vinegar, it works as well)
- 2 tablespoons orange juice
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh mint
In a large bowl, combine dressing ingredients. Add the salad components and toss gently.