Ingredients
3 firm, ripe avocados (preferably Hass)
2 heads Boston lettuce, leaves separated
4 navel oranges, peel and pith removed and flesh cut into 1/4-inch-thick rounds (halve if large)
Coarse salt
1/2 cup loosely packed fresh mint leaves
Orange-Muscatel Vinaigrette
Preparation
Halve avocados lengthwise; pit and peel, keeping halves intact. Cut each half lengthwise into 4 slices. Arrange lettuce, oranges, and avocados on a platter. Season with salt; garnish with mint. Serve immediately, with vinaigrette on the side.
