Roasted Peanut and Orange Avoro Salad

By Chef Roberto Santibañez

This simple and refreshing salad serves one generous portion as a lunch or dinner salad or can be used to serve 2 portions as a garnish for a main course, such as a rotisserie chicken, grilled steak or a pan seared fillet of fish.  The key to the success of this salad is to precisely follow the steps for tossing first with the salt, the vinegar and then with the rest of the ingredients.

Ingredients:

4 oz mixed field greens

10 tear drop tomatoes halved

1 oz shredded carrot (just shy of ½ cup)

¼ cup thinly sliced red onion

1½ tablespoons roasted peanuts

½ orange in segments

1/8 teaspoon salt

1 teaspoon rice vinegar

4 teaspoons extra virgin AVORO avocado oil

5 drops Tabasco

1 teaspoon honey

4 twists of black pepper from the mill

Steps to make:

1. In a bowl place the mixed field greens, tomatoes, carrots, red onion, roasted peanuts and orange segments.
2. Sprinkle with salt and vinegar, toss gently to mix all ingredients thoroughly. Let rest for 30 seconds.
3. Drizzle the oil, honey, Tabasco and black pepper on top of all the ingredients.
4. Toss again in a gentle way just to make sure that all ingredients are evenly coated and well distributed. Serve immediately.