This salad is so delicious it can be served on its own, but to make it more of a meal, add in some protein such as cooked chicken, seeds, nuts or cubed cheese.

I added cooked chicken left over from the previous day’s roast and it made an extremely tasty supper.    I couldn’t get hold of blood oranges so used segments from large navel oranges instead.  The dressing was superb and just the right amount to cover all the ingredients.

I also learned a new word:  The aril is simply the seed pod inside a pomegranate.  I’ve always called them seeds.

INGREDIENTS to serve 4

Dressing:
1 teaspoon Dijon mustard
1 tablespoon Crème Fraiche
1 tablespoon sherry vinegar or best red wine vinegar
3 tablespoons best extra virgin olive oil
½ to 1 teaspoon honey or maple syrup
1 teaspoon water
Sea salt and freshly ground black pepper, to taste

The Chopped Salad:

1 head Romaine lettuce, chopped
2 heads of red chicory or radicchio, cored and chopped
2 to 3 blood oranges, peeled and segmented
1 avocado, peeled and chopped
Arils from 1 pomegranate
Poppy seeds to garnish (optional)

METHOD:

Put all the dressing ingredients into a lidded container and shake to mix well.

Put all the chopped salad ingredients into a large bowl together with cooked chicken if using or nuts/cheese.

Pour over the dressing and mix well with your hands.

Arrange in a serving dish and serve immediately.

Orange, Avocado and Chicory Chopped Salad (with chicken)

This salad could easily be made in advance (except the chopped avocado); the dressing kept in a pot and everything combined when ready to eat.

Recipe adapted from Food to Glow.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.