No hesitation to jump on the preparation of this salad: from the moment I saw the post at Fer’s site to enjoying it as our dinner only 20 hours elapsed. Keep in mind that most recipes sit on my “to make soon” folder for months, not hours. Some have been waiting there for a decade! The protein quotient of this salad was increased by the addition of seared scallops on top, with a delicate drizzle of this amazing dressing. One word: awesome.
AVOCADO AND ORANGE SALAD WITH CHARRED JALAPENO DRESSING
(adapted from Chucrute com Salsicha, original recipe from Bon Appetit)
1/2 cup fresh orange juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
salt & freshly ground pepper
1/4 cup grape seed oil
1 tablespoon extra-virgin olive oil
2 avocados, sliced
2 oranges, cut in segments
mixed greens
6 large sea scallops (optional)
Simmer orange juice in a small saucepan until syrupy and reduced to about 2 Tbsp. It should take a little over 5 minutes. Let cool.
Roast jalapeño directly over a gas flame, turning occasionally, until charred on all sides. Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced orange juice, and the jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside.
Toss avocados, orange segments, salad greens, and vinaigrette in a bowl. Serve with seared scallops on top, if so desired.
ENJOY! (I know you will….)
to print the recipe, click here
Comments: You might be tempted to use store-bought orange juice for the dressing, but fresh is best, since it will be concentrated by cooking. Also, I wimped out and used only half the jalapeño, but it would be even better with the whole pepper. Go for it and you won’t be disappointed. What a great twist the charring of the jalapeno! I do that all the time with bell peppers, but had never seen a recipe applying the same treatment to a much smaller (and hotter) pepper.
For the scallops, I used a sprinkle of Mycryo to help get that nice sear, but use whatever method you like. Just do not over-cook them. The salad will stand on its own without the scallops, it is very flavorful. Great combination of ingredients, plus a dressing that will be made often in the Bewitching Kitchen. I can see it would be wonderful spooned over a thick piece of grilled salmon…
ONE YEAR AGO: Green Olive, Walnuts and Pomegranate Salad
TWO YEARS AGO: Romanian Flatbreads
THREE YEARS AGO: Ziti with Artichokes and Meyer Lemon Sauce
FOUR YEARS AGO: Blasted Broccoli, Stove-top version
Bewitching Kitchen 
Looks and sounds delicious!
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Thank you, Liz! Nice to see you here…
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It usually takes me FOREVER to make a recipe also! But I am loving the sound of this…especially that charred jalapeno dressing. Mmm sounds warm and spicy.
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Indeed, warm and spicy – just what I need to enjoy a salad with the kind of weather we are having (sigh)
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What a great salad, love the jalapeno dressing.
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Pretty tasty, Cheri… if you try it, don’t forget to add the whole jalapeno… I must re-visit this dressing soon
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I’ve never tried scallops with jalapeno before, but sounds lovely.
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Actually scallops and spicy “sauces’ go surprisingly good together, I think.
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I love the flavors you have here. And the scallops are a treat!
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Scallops can be expensive sometimes, but we were lucky this time, they were on special… I can never resist them when the price is right
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Avocado with oranges is such a great combination. And the scallops here looks so juicy and fresh. Lovely salad!
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Indeed – oranges and avocado are a great match, and the scallops made it even better!
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The flavours in the salad are such a wonderful combination of sweet, salty, spicy and acid that it should appeal to everyone. The scallops on top are just the cherry on top. 🙂
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I do think that unless a person hates seafood, this salad will be a winner. But, the seafood haters can always skip the scallops. Which would be a crime… but still 😉
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This looks so darn good! Light and totally satisfying! If it made it to the top of your list that quickly, it will be at the top of mine after we move to Florida this weekend. Can’t wait to try it out.
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Good luck moving! not for sissies, so take a deep breath, and try to enjoy the ride!
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This looks so delish!! I love everything about this post. Especially your purple nailpolish 🙂 Love this. 🙂
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Well, nailpolish is one of my weaknesses… each week, a different color to keep things interesting… Purple is a favorite of mine, though, always in the “rotation”
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This looks and sounds absolutely delicious! 🙂
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It was delicious indeed… and I also blogged on it faster than usual. Same week. Normally my posts are written a long time in advance.
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Our taste buds are verrrrry alike!
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Well, if you read Portuguese or don’t mind a google butchering of text, Fer’s site is a must-read… her taste in food and mine are very very similar too, so I guess you would be a fan!
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Oh my goodness, Sally, this is so going to happen! Thank you for reminding me how a salad can ‘set my sail’ and make my heart sing all at the same time. (I’m trying this within the week!!!!!)
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Nice to see you here! I hope you try this salad indeed, you won’t be disappointed!
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this dressing looks out of this world! It is amazing and I could see myself using it on anything really- even coleslaw or beefing it up to make a sauce for pasta!
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Now, that would be an idea, sauce for pasta – I can see a nice orzo, served warm or cold with this great dressing! Thanks for the inspiration!
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First off, nice purple nails Madame! :). I’ve had smoked jalapeno (chipotle) but have never charred it… how cool! I’m very curious, could you detect a different taste in the jalapeno? Sounds like a delicious combination of ingredients and thank you for the tip about using the full pepper. Scallops? never optional ;-).
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Liked the purple? Next week I might go for dark blue… one never knows 😉
Yes, I think the taste is definitely different – slightly more pronounced, but of course, the best way to say would be a blind test, which we have not conducted… shame, shame, shame on me!
agree, scallops are never optional. What was I thinking when I wrote that? (sigh)
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Your salad looks great, especially the scallops, love scallops! 🙂
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Scallops… love saying the word, which is much more beautiful than the Portuguese version: vieiras… Can you imagine? VIEIRAS… no bueno, my friend. No bueno.
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I love the charred jalapeno dressing!
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You and me both, that’s pretty much what made me jump on this salad right away… and Fer continues to entice me… he just published a post on a roasted veggie concoction that I made and loved…. Stay tuned!
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You had me at “charred jalapeño dressing”….YUM!
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Beautiful!
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We’ve made avocado and mango salad with a lime dressing and that was a big hit. I’m sure this one would be as well. I’ve been on a binge with both avocados and jalapenos lately. Was the dressing spicy? Miss A might have to stick with her lime dressing, but the rest of us would likely devour the jalapeno dressing. The scallops were a nice touch and look gorgeous!
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