Avocado Orange Salad With Sun Flower Seeds Recipes

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.

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 AND AVOCADO SALAD

Steps:

• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
• In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
• In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

AVOCADO ORANGE SALAD

Steps:

• On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Steps:

• Combine olive oil, red wine vinegar, balsamic vinegar and garlic in small bowl and whisk to blend. Whisk in mayonnaise. Season dressing to taste with salt and pepper.
• Combine lettuce and sunflower seeds in bowl; toss with enough dressing to coat. Season with salt and pepper. Top with avocado slices. Pass remaining dressing separately.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Steps:

• Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
• In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

ORANGE AVOCADO SALAD WITH POPPY SEED DRESSING

Steps:

• Combine the vinegar, sugar, dry mustard, salt, oil and poppy seeds in a container. Mix well.
• Place the romaine lettuce on salad plates. Decorate with the orange and avocado slices. Drizzle the dressing over top and serve.

AVOCADO AND ORANGE SALAD

Steps:

• Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith. Once peeled, hold in one hand and carefully cut between membranes to remove the segments. (If possible collect the juices for the dressing.).
• Cut avocados in halves and remove stones. Remove skin and then slice avocado. Use lemon juice to coat avocado to prevent browning.
• Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing.
• Dressing: combine all dressing ingredients in a screw top jar. Shake to combine. Season to taste with salt and freshly ground black pepper.

BLOOD ORANGE AND AVOCADO SALAD

Steps:

• Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.

AVOCADO, BEET, AND ORANGE SALAD

Steps:

• Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
• Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
• Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.