I had a number of ingredients that needed to be used sooner than later. They were: half a small head of frisee (curly lettuce), small piece of red bell pepper, blood orange, avocados and leftover lemon dressing. The result was in a beautiful delicious and nutritious salad. Since it was improvised and I didn't write down what I was doing while composing the salad the below recipe is estimated.
Frisee, Red Bell Pepper and Avocado Salad
Small head of Frisee, leaves pulled apart and cleaned (about 4 big handfuls)
Half of red bell pepper, cut into small dice
1 blood orange, peeled and cut into sections
Lemon Dressing (1 tablespoon lemon juice, 1 teaspoon dijon mustard, 3 tablespoons extra-virgin olive oil and salt and pepper to taste)
note: You could also add some sliced red onion and radish if you like more flavor. I would have if I had it on hand.
- Place the frisee and bell pepper in a bowl, pour some dressing (about half) over the leaves and toss to coat.
- Arrange the frisee and bell pepper evenly on four plates, top with the blood orange sections.
- Meanwhile cut open the avocados, remove the pit. Cut each half into slices and remove from with a spoon. Layer each half on on salad.
- Sprinkle each salad with a bit more dressing if needed and some salt and pepper.
Ready to serve.