Avocado Orange And Red Onion Salad Recipes

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Combine all ingredients.
• Serve immediately. Or cover and refrigerate up to 1 hour before serving.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Place a little arugula on each serving plate or on a large platter.
• Thinly slice the avocados and arrange the slices on top.
• Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
• Sprinkle the red onion slices and basil over the salad.
• Put all the vinaigrette ingredients into a screw-top jar and shake well.
• Pour the dressing over the salad and serve immediately.

WATERCRESS, AVOCADO AND ORANGE SALAD

Steps:

• Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

ORANGE AND RED ONION SALAD

Steps:

• Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.

ORANGE AVOCADO SALAD

Steps:

• In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Chill. , Just before serving, toss the greens in a large salad bowl. Dip the avocado slices into orange juice. Arrange the cucumber, red onion and oranges over greens. Add the avocado (discard remaining juice). Serve with dressing.

ORANGE-AVOCADO SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• On each of 6 salad plates, arrange salad greens. Top with oranges, avocados and onion. Serve with vinaigrette.

NO-FUSS AVOCADO ONION SALAD

Steps:

• Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

AVOCADO-ORANGE SALAD

Steps:

• Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
• In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
• Pour vinegar dressing over all.
• Enjoy.

AVOCADO-ONION SALAD

Steps:

• Mix avocado and onion with vinegar. Add parsley and marjoram to avocado.
• Add pepper. Mix well.

AVOCADO,ORANGE,RED ONION SALAD

Steps:

• Halve, peel and de-stone the avocado and cut into slices, or cube if making bruschettas. Grate the zest from one of the oranges and reserve.
• Cut away the peel and pith from the oranges and cut into bite size segments. Squeeze any juice from the discarded orange pith into a small bowl. Slice the onion into thin strips.
• Mix together the cordial, olive oil, lemon juice, any reserved orange juice and zest and the de-seeded, sliced chilli. Toss the avocado, orange and onion into the dressing, quarter the olives and add to the rocket.
• Slice the ciabatta, brush with a little olive oil, griddle until marked on each side. Either pile the salad onto the individual toasts and serve as canapes or serve the salad with the griddled toasts.