Avocado and Orange Salad with Radishes, Pumpkin Seeds and Thai Basil

I'm just going to give a few reasons why I love Portland, Oregon. The first reason is the inspiration for my avocado and orange salad. In Northern California avocados are flooding our markets right now, just begging to be brought home to our kitchens so that we can enjoy them in salads, sandwiches, soups, sauces and desserts, just to name a few ways to take advantage of our avocado season. One of the best things about my hotel room was finding the June edition of 'Portland's Magazine of Food and Drink', a publication featuring the enjoyment of dining outdoors in the warm summer weather where I found colorful and refreshing recipes for summer salads, including this one for the avocados waiting for me at home.



Another thing I love about Portland this time of year, wild flowers, wow, they are everywhere and they are stunning!



I can't visit Portland without visiting Stumptown Coffee, I love the way the baristas in Portland style the top of the foam in their espresso drinks, notice the sweet little heart on top of my cappuccino.


I'm enjoying my summer herb garden and decided to use Thai basil in my salad because it's fresh anise flavor complements both the avocados and oranges. The radishes and pumpkin seeds add some crunch in contrast to the creamy avocado. The lime and jalapeno wake up all the flavors, making everything come together for a perfectly balanced salad on a hot summer day!

Recipe and Directions for Avocado and Orange Salad with Radishes, Pumpkin Seeds and Thai Basil

Makes 4-6 servings

Juice of 1 lime, about 2&1/2 tablespoons
2 tablespoons extra-virgin olive oil
1 small jalapeno chile, seeded and minced
2 tablespoons minced Thai basil
Sea Salt
Freshly ground black pepper
3 navel oranges, peeled and cut into segments
1 small bunch of radishes, sliced into coins
3 tablespoons toasted pumpkin seed
2 tablespoons capers
1 small head frisée, broken into small pieces
2 large avocados, pitted, peeled and cut into small cubes

Whisk together lime juice, olive oil, jalapeno, Thai basil, a large pinch of salt and freshly ground pepper to taste.

Toss the oranges, radishes, capers and frisée together and place on a plate, scatter the pumpkin seeds and avocado over the top. Season with salt and drizzle with dressing, serve immediately.