I love trying new products in the kitchen. To my delight Olivado sent me a beautiful package of their unique oils. Olivado Extra Virgin Avocado Oil is quite simply, the pressed juice of New Zealand's finest quality ripe Avocados. This oil is excellent for high heat cooking, has a smooth buttery flavor that will enhance recipes rather than overpower them. It's a great base for salad dressings and dips, and ideal for sautéing, basting and stir frying. The Macadamia Nut Oil is low in saturated fats and is very high in natural antioxidants. This oil has a very high smoky point and can be used in stir-fry. The Avocado Zest oil combines all the health benefits of their extra virgin avocado oil with the natural antioxidants of fresh lemons. Perfect for salads, vegetables, eggs and fish. The Omega Plus Oil is a all-purpose oil that can be used in salads, cooking, and dipping. This oil gives your body the proper balance of essential Omega 3,6 & 9 fatty acids.
At the Market you can find a great selection of oils but Olivado Avocado Oil is quite simply, the healthiest edible oil available. It contains the highest levels of heart-healthy monounsaturated fats and omega 3 fatty acids, which lower blood cholesterol, the highest levels of alpha and beta-carotene, beta-sitosterol, which protects against heart disease and cancer, twice the lutein of olive oil, which protects against macular degeneration and blindness, the highest levels of essential vitamins and minerals, and is loaded with the powerful antioxidant and free-radical absorber, vitamin E. Olivado was created by a New Zealand professional chef who recognized the potential of turning the worlds healthiest fruit into a delicious, versatile edible oil, while preserving all its health benefits.
This healthy, delicious Olivado Avocado Oil Orange Salad with Candied Almonds would be perfect on your Thanksgiving table.
Olivado Avocado Oil Orange Salad with Candied Almonds
2 Tbsps sugar
½ cup almonds
8 cups various lettuce
½ to 1 avocado, sliced
2 green onions
¼ cup dried cranberries
¼ cup Olivado Avocado Oil
1 Tbsp sugar
2 Tbsps cider vinegar or fresh lemon juice
Salt and pepper to taste
In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds and stir quickly to coat. Cool.
Prepare the dressing. Mix ingredients of the salad in a bowl. Drizzle dressing over salad and toss gently. Add almonds.