Orange & Portaluca Angel Hair Salad with Orange Vinaigrette
 
 
Serves: 4
Ingredients
  • 1-2 Zucchini depending on size
  • 1-2 Carrots depending on size
  • 1 small beetroot
  • 1 small red capsicum
  • 2 large radish
  • 3 oranges
  • 1 handful of cherry tomatoes
  • 2 avocados
  • ½ cup of pumpkin seeds
  • a handful of Portaluca flowers & leaves or any edible flowers you have in the garden (optional)
  • For the Orange Vinaigrette Dressing:
  • ½ cup (squeeze ½ to 1 of the three oranges to make about 125mls)
  • ¼ cup Olive Oil
  • 1 tbsp balsamic
  • 1 tsp dijon
  • 1 tsp honey (optional, or replace with preferred sweetener)
  • ¾ tsp salt
  • Shake in a jar until combined, set aside until needed
Instructions
  1. Using a spiralizer on the 'Angel Hair' setting, spiralise the zucchini, carrot, beetroot and place in a bowl (do the beetroot last as it will leave pink juice everywhere!)
  2. Remove the seeds from the capsicum and quarter lengthways, then thinly slice (I used a mandolin), add to bowl
  3. Thinly slice the radish, add to bowl
  4. Peel 2 oranges and cut segments out, add to bowl
  5. Halve the cherry tomatoes and add to bowl
  6. Peel and dice the avocado and add to bowl
  7. Sprinkle the pumpkin seeds on top and decorate with flowers if using
  8. When ready to serve, add dressing
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/orange-portaluca-angel-hair-salad-with-orange-vinaigrette-2/