M i n d f u l c o o k i n g  

Orange, Feta and Chilli Salad 

3 oranges (you can also use a mix of normal and blood oranges) 
2 large fresh red chillies  
150g of mixed salad leaves 
2 Avocadoes 
1 small or 1/2 a large cucumber 
1/2 a cup of flakes almonds 
The juice of 1 orange 
1 tsp of runny honey 
2 tbsp of extra-virgin olive oil 
2 tbsp finely chopped mint 
a good pinch of salt 
1. Cut the oranges into round segmets, roughly dice the red chilli, cut the cucumber into chunks and cut the avocado into chunks and drizzle with 1 tablespoon of olive oil to fully cover the surface of the avocado. 
2. Toss together all of the salad ingredients and place in a bowl or a serving platter.  
3. For the dressing mix all the ingredients together and pour on top of the salad. 
TIP: I have used many techniques to stop my avocadoes from browning and have found this to be the most useful. Avocados oxidize when a certain enzyme in their flesh is exposed to oxygen in the air. Although the conventional method to stop an avocado from oxidizing is by covering it in lemon juice, I personally find this technique not completely effective. By covering the avocado in the oil, a barrier is created between the flesh of the avocado and the air surrounding it and hence the avocado does not change its colour. 
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings