California Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette

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Nutritional Highlights (per serving)

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55 g
Total Fat
5 g
35 mg


Serves: 2
Tbsp.  champagne vinegar
1/4  tsp.  Dijon mustard
Tbsp.  pure olive oil
Tbsp.  virgin olive oil
Tbsp.  white truffle oil
    Salt as needed
    Freshly ground pepper as needed
  ripe, Fresh California Avocados, peeled, seeded and cut in half
  Blood orange, cut into segments
cup  frisee, torn
  Roma tomato, julienned
1/2  cup  toasted pecans

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mix the vinegar and mustard; season to taste with salt and pepper.
  2. Slowly whisk in oils; reserve.
  3. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
  4. Place the orange segments between the avocado slices; sprinkle both with salt and pepper.
  5. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.
  6. Garnish with roma tomato and toasted pecans;drizzle with remaining vinaigrette.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 570
Total Fat 55 g
Trans Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Polyunsaturated Fat 0 mg
Dietary Fiber 0 g
Protein 5 g
Total Carbs 0 g
Cholesterol 0 mg
Sodium 35 mg
Potassium 0 mg
Total Sugar 0 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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