Avocado Orange Spinach Toss Recipes

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AVOCADO-ORANGE SPINACH TOSS



Avocado-Orange Spinach Toss image

Baby spinach, mandarin oranges and avocado are teamed in this refreshing springtime salad from Margaret O'Bryon of Bel Air, Maryland. You can also substitute fresh orange slices for the mandarin oranges.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup orange juice
4-1/2 teaspoons lemon juice
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon canola oil
1/4 teaspoon grated orange zest
Dash salt
6 cups fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1 small cucumber, thinly sliced
1/2 medium ripe avocado, peeled and sliced

Steps:

  • For dressing, in a small bowl, combine the first seven ingredients. , Place the spinach in a large salad bowl; top with oranges, cucumber and avocado. Drizzle with dressing and gently toss to coat.

Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPINACH-ORANGE SALAD



Spinach-Orange Salad image

Categories     Salad     Fruit     Side     No-Cook     Vegetarian     Orange     Avocado     Spinach     Healthy     Jícama     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1/2 cup fresh orange juice
1/4 cup Sherry wine vinegar
3 tablespoons honey
1 tablespoon fresh lime juice
3/4 teaspoon chili powder
3/4 cup olive oil
2 6-ounce packages baby spinach
4 oranges, peel and white pith removed, quartered, cut crosswise into 1/4-inch-thick slices
2 cups matchstick-size strips peeled jicama
1 avocado, peeled, seeded, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro

Steps:

  • Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

SPINACH, AVOCADO AND ORANGE SALAD



Spinach, Avocado And Orange Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

6 cups young spinach leaves
3 tablespoons fresh lime juice
1/2 tablespoon sweet mustard
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 large navel oranges
1 medium-size ripe avocado
1/2 Vidalia or other sweet onion, sliced thin

Steps:

  • If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl.
  • Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper.
  • Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl.
  • Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing.
  • To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 6 grams

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO



Asian Spinach Salad With Orange and Avocado image

Make and share this Asian Spinach Salad With Orange and Avocado recipe from Food.com.

Provided by loveleesmile

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons shallots, minced
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons fresh ginger, minced
1/4 teaspoon sesame oil
1 navel orange
1 (6 ounce) bag baby spinach leaves
1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Steps:

  • Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
  • Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

ORANGE-AVOCADO TOSSED SALAD



Orange-Avocado Tossed Salad image

This salad grabs the mealtime spotlight whenever I serve it. The grapes, mandarin oranges and almonds add sweetness and crunch to the greens and avocado...and the dressing has a mild curry flavor.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 12

10 cups torn red leaf lettuce
1 cup torn fresh spinach
1 can (11 ounces) mandarin oranges, drained
1 cup halved green grapes
1/2 cup slivered almonds, toasted
1/2 cup vegetable oil
1/3 cup white wine vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon soy sauce
1 ripe avocado, peeled and sliced

Steps:

  • In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, sugar, curry powder and soy sauce; shake well. Drizzle over salad; toss to coat. Garnish with avocado.

Nutrition Facts :

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO



Asian Spinach Salad with Orange and Avocado image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Ginger     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lunch     Orange     Avocado     Spinach     Healthy     Low Cholesterol     Sesame     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Steps:

  • Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
  • Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

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