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Orange and hazelnut salad

By Abigail Donnelly
4
Easy

Ingredients

  • 3 juicy oranges
  • 150 g crumbled ricotta
  • 50 g toasted hazelnuts
  • 2 ripe avocados
  • Fresh parsley
  • Honey-and-lemon dressing

Method

Peel and segment juicy oranges and place in a large bowl.

Top with crumbled ricotta, toasted hazelnuts and ripe avocados, sliced.

Scatter over fresh parsley and serve with a honey-and-lemon dressing.