This is a perfect cooling summer salad for a hot day. Orange segments and a citrus dressing brighten up ripe avocado segments and peppery rocket. We added sunflower seeds for some extra plant protein and texture. Serves two for lunch with some toasted bread rubbed with garlic and olive oil.
1 ripe avocado
Handful of toasted sunflower seeds
1 small red onion
1 spring onion
Extra virgin olive oil
Salt and pepper
Chilli flakes (optional)
Vegan | Gluten Free | Dairy Free
Prepare all of your ingredients; pit and peel your avocado and cut into thin slices. Segment the orange (click here for 25 second video if you're not sure how!) and squeeze the remaining pith, reserving the juice for your dressing. Thinly slice the red onion and spring onion.
Now simply assemble on a plate. This salad looks much more beautiful if you carefully layer up the ingredients rather than mixing all together in a bowl which smashes up the delicate avocado and orange. Start with a bed of rocket then keep layering up your various ingredients on top.
Finish with a good glug of olive oil, the reserved orange juice, salt, pepper and pinch of chilli flakes if you like.