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Tricolor Salad With Honey Vinaigrette

A refreshing and sweet way to start a special meal

Tricolor Salad with Honey Vinaigrette

— Marisa Zanganeh

En español
Serves 4


  • 1 Hass avocado, sliced
  • 2 tomatoes, thinly sliced
  • 1 medium orange, peeled, cut in pieces
  • 2 ounces queso fresco (fresh cheese), crumbled 
  • Salt and pepper to taste
  • 4 basil leaves for garnishing, finely cut  


  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon or honey mustard
  •  Salt and pepper to taste


  1. Mix lemon juice and mustard in a bowl, using a mixer or fork. Slowly whisk in olive oil and mix well.  Add salt and pepper to taste. 

  2. Peel and section orange.

  3. Slice avocado vertically and remove seed. Peel and slice both halves.

  4. Place tomato slices on a serving dish; add avocado slices and season with salt and pepper. Add orange slices and crumbled cheese. Garnish with basil leaves. Sprinkle with vinaigrette.

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