1 large can mandarin oranges
2 large tomatoes
2 avocados
4 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 tablespoon chopped fresh parsley
1 small onion, sliced into rings
Salt
Black pepper
1/4 cup sliced almonds
Drain oranges from can; dump into bowl. Plunge tomatoes in boiling water for about 1 minute, then into cold water. Peel skins off, cut into quarters, remove seeds and chop roughly; set aside. Cut avocados in half; remove stones, peel away skins and cut into chunks; set aside. Mix together olive oil, lemon juice and parsley; season with salt and pepper and divide into two bowls. Toss avocados and tomatoes in one bowl of the dressing. Arrange oranges on serving plate and scatter onion rings on top; drizzle with the other bowl of dressing. Spoon avocados, and tomatoes on top and sprinkle with almonds.
