• 1 navel orange, sectioned
  • 1 ripe Haas avocado
  • 1½ tbsp. Gustare Coratina Extra Virgin Olive Oil or your favorite Gustare EVOO varietal
  • ½ tbsp. orange juice, freshly squeezed (see note)
  • A good pinch of sea salt and pepper, freshly ground, or to taste
  • 1 tsp. finely chopped parsley, plus a few sprigs for garnish



Cut avocado in half from stem to bottom. Open and remove seed. Carefully peel or, with a paring knife, cut off skin. Slice each half into 4 or 5 wedges.


Combine olive oil, orange juice, salt and pepper. Stir in parsley.


Arrange orange sections and avocado wedges alternately in a shallow soup plate or large dinner plate in a pinwheel design. Drizzle the vinaigrette over the fruit.


Garnish with a few sprigs of parsley in the center of the pinwheel. Whatever vinaigrette remaining in your dish is great for dipping a warm slice of your favorite crusty bread. Enjoy!

Recipe Tags

#Lunch, #Salads

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