Dinner Favorites · Salads

Avocado and Orange Salad with Jalapeno Vinaigrette

When the posse’s away, the mouse will play.

Except I’m not exactly playing. 

Since the kids are gone until Sunday, I set a goal for myself this week – I figure if I can accomplish one home-improvement project per day, I will be caught up with all the “little annoying tasks that must be completed”… like finishing the paint in the hallway and my bathroom, hanging the kids’ diplomas and award certificates, cleaning up the game room and garage, etc. etc. etc.

The list, I know, can be endless. But there are a few that are imperative – simply because I’m getting tired of seeing them in a state of disarray.

On another positive note though, I am also trying a few new recipes that only I would eat. It’s a new concept for me not to have to consider their likes/dislikes when planning dinner. Not that they’re picky by any stretch, it’s just that certain combinations sound better to me than to them.

Tonight, I’m thinking it’s going to be salmon – I found a great recipe for a blackened seasoning – but one thing is for sure – that fish will be cooked and consumed OUTSIDE**!

** Long story about a blown fuse outside, which forced me to cook the fish inside the house and the smell was impossible to get rid of for almost two weeks –never again is all I can say…….


Avocado and Orange Salad – adapted from Bon Appetit

1/2 cup fresh orange juice
1 jalapeño
1 small shallot, finely chopped (I used a red onion)
2 tbs. white wine vinegar
Freshly ground pepper
1/4 cup vegetable oil
2 avocados, sliced
2 oranges – peeled, sliced into rounds
2 cups mixed greens
1/2 cup fresh mint leaves (I left this out – strictly by accident, of course)

Simmer  juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

Heat a small heavy skillet over medium high heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced  juice, and jalapeño in a medium bowl; season with pepper. Whisk in vegetable oil. Set vinaigrette aside.
Arrange greens on a serving plate, then lay orange slices and avocado on top. Drizzle with dressing and serve.


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