Avocado-And-Scallop Ceviche
INGREDIENTS:
6 tb Orange juice, fresh
Pinch cayenne pepper
6 tb Olive oil, extra virgin
Salt and pepper to taste
2 c Lettuce, Romaine; julienned
2 Avocados; peeled, cut into
--1-inch cubes
2 Oranges, navel; peeled and
--sectioned
1 md Onion, red; thinly sliced
6 tb Orange juice, fresh
Pinch cayenne pepper
6 tb Olive oil, extra virgin
Salt and pepper to taste
2 c Lettuce, Romaine; julienned
2 Avocados; peeled, cut into
--1-inch cubes
2 Oranges, navel; peeled and
--sectioned
1 md Onion, red; thinly sliced
Make vinaigrette in a small bowl by combining orange juice and cayenne pepper. Gradually whisk in olive oil in a thin steady stream. Season to taste with salt and pepper.
Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette. Serves 4.
Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol, 148 mg sodium
Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette. Serves 4.
Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol, 148 mg sodium