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Avocado Fan Salad with Oranges and Pistachios





Yields
8 Servings




Total Time
30 mins

“Another Sunset editor and I first tasted this beautiful salad in Paris at the Place Vendôme and thought it was amusing to be served something so Californian,” says Jerry Di Vecchio, Sunset’s long-time food editor. Her 1986 version called for salad oil (the term back then for vegetable oil). We swapped in extra-virgin olive oil, since there are so many West Coast producers now.

Avocado Fan Salad with Oranges and Pistachios




Eva Kolenko
Orange Dressing
 ½ tsp orange zest
 6 tbsp orange juice
 2 tbsp white wine vinegar
 2 tsp Dijon mustard
 ½ cup extra-virgin olive oil
 Kosher salt
Salad
 4 large navel oranges
 4 large firm-ripe avocados
 Tender watercress sprigs
 ½ cup salted roasted pistachios, coarsely chopped
1

Make dressing: Stir ingredients together in a bowl, seasoning to taste with salt.

2

Make salad: With a sharp knife, cut peel and outer white membrane from oranges, following curve of fruit. Slice oranges crosswise about 1/2 in. thick.

3

Cut avocados in half lengthwise, then pit and peel. Set each avocado half pitted-side down and slice lengthwise with cuts 1/2 in. apart. With a wide spatula, carefully transfer avocado halves to a platter (or individual plates) and press down gently to fan slices apart.

4

Arrange orange slices alongside avocados and top with watercress. Spoon about half of dressing over salad. Sprinkle nuts over salad and serve remaining dressing on the side.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 319Calories from Fat 247
% Daily Value *
Total Fat 28g44%

Saturated Fat 3.9g20%
Sodium 72mg3%
Total Carbohydrate 18g6%

Dietary Fiber 7g29%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.