Avocado, naartjie and caramelised pecan nut salad with poppy seed dressing
|6||avocado — peeled & sliced|
|1||red onion — sliced|
|2||naartjie — broken into segments or sliced|
|1||orange — cut into segments|
|100 g||pecan nuts — caramelised|
|micro herbs — to garnish|
|1/4 cup||cider vinegar|
Make the dressing by combining all the ingredients in a screw top bottle and shake to combine.
In a small bowl, marinate the red onion slices for 5-10 minutes in the dressing.
Arrange the avocado on a platter with the naartjies, orange segments and pecan nuts. Pour the dressing and marinated onions over the salad.