Carrot Avocado And Orange Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT, ORANGE & AVOCADO SALAD



Carrot, orange & avocado salad image

This zingy side salad is packed full of goodness and it adds a touch of colour to any dish

Provided by Good Food team

Categories     Side dish, Starter

Time 10m

Number Of Ingredients 5

2 oranges , plus zest and juice of 1
3 carrots , halved lengthways and sliced with a peeler
70g bag rocket
2 avocados , stoned, peeled and sliced
1 tbsp olive oil

Steps:

  • Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

Nutrition Facts : Calories 203 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 1 milligram of sodium

CARROT, AVOCADO, AND ORANGE SALAD



Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories     Salad     Garlic     Side     Vegetarian     Lunch     Avocado     Carrot     Spring     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

  • Preheat the oven to 400°F.
  • Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
  • Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
  • Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
  • While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
  • When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
  • Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
  • Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
  • Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING



Avocado and Orange Salad with Honey and Ginger Dressing image

I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need one!

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 oranges, preferably seedless
1 tablespoon finely chopped fresh ginger
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
2 medium shallots, finely chopped
1 to 2 tablespoons extra-virgin olive oil
2 avocados
1 tablespoon chopped fresh mint leaves, plus whole leaves for garnish
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
4 whole leaves Boston lettuce, washed and dried well
4 while leaves red leaf lettuce, washed and dried well
Sliced pickled ginger, optional

Steps:

  • Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
  • Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
  • In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
  • Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
  • When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING



Roast Carrot and Avocado Salad with Orange and Lemon Dressing image

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.

Provided by Jamie Oliver

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350 degrees F.
  • Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
  • These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
  • While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
  • Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
  • Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.

ORANGE AND AVOCADO SALAD



Orange and Avocado Salad image

This colorful salad is a healthy and tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

3 navel oranges
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 large head of red leaf lettuce, torn
1 avocado, peeled, pitted, and thinly sliced
4 radishes, cut into wedges

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.

Nutrition Facts : Fiber 4 g

ROASTED CARROT AND AVOCADO SALAD



Roasted Carrot and Avocado Salad image

In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red chile flakes
Salt and ground black pepper
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 pound medium-size carrots peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted, peeled and cut in thin wedges
1 1/2 cups packed radish or other sprouts
3 tablespoons sour cream
3 tablespoons roasted hulled pumpkin seeds

Steps:

  • Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
  • Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
  • Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
  • Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 676 milligrams, Sugar 10 grams, TransFat 0 grams

AVOCADO AND ORANGE SALAD



Avocado and Orange Salad image

This is one of my favourite salads. I mainly like to make it up in Asian soup spoons so you have little mouthful serves as hors d'ouvres. Oranges and dressing can be prepared in advance. Walnuts can be used if preferred.

Provided by auntchelle

Categories     Oranges

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 oranges
2 ripe avocados
2 tablespoons lemon juice
50 g pecan halves
2 tablespoons unsweetened orange juice
1 teaspoon lemon juice
4 tablespoons sunflower oil
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 403.8, Fat 37.4, SaturatedFat 4.7, Sodium 7.2, Carbohydrate 19.5, Fiber 9.6, Sugar 8.1, Protein 3.9

AVOCADO ORANGE SALAD



Avocado Orange Salad image

My mom passed this recipe on to me. It's a longtime family favorite. The tangy oranges, crisp lettuce and mellow flavor of the avocado are terrific together.-Catherine Shelton, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

2 cups torn mixed salad greens
1 medium navel orange, peeled and sectioned
1 large ripe avocado, peeled and sliced
1 small onion, chopped
CITRUS DRESSING:
1/4 cup canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon celery seed

Steps:

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

Nutrition Facts :

ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING



Roasted Carrot & Avocado Salad With Citrus Dressing image

This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.

Provided by Kookaburra

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 21

500 g carrots, approximately (allow 3 carrots per person for a main meal)
1 orange, halved
1 lemon, halved
1 tablespoon red wine vinegar
extra virgin olive oil
sea salt, crushed
fresh ground black pepper
2 teaspoons whole cumin seeds
1 -2 small dried chilies, crumbled or 1/2 teaspoon fresh chili pepper, minced
sea salt
fresh ground black pepper
2 -4 garlic cloves, peeled and finely sliced
4 sprigs fresh thyme leaves, picked (about 1 tablespoon of leaves)
extra virgin olive oil
2 tablespoons red wine vinegar
3 ripe avocados
4 -6 slices bread (Jamie used ciabatta, I used Turkish bread, any good quality bread will do)
mixed salad green (I just used rocket, arugala)
3/4 cup sour cream
4 tablespoons mixed seeds (I used sunflower seeds and pepitas)
extra virgin olive oil

Steps:

  • Don't peel the carrots.
  • First, make the herb and spice paste for the carrots.
  • In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
  • Preheat oven to 180C (350F).
  • Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
  • Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
  • Pour the spice paste mixture over the carrots and rub in well with your hands.
  • Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
  • Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
  • (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
  • While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
  • Place avocado wedges into a large mixing bowl or salad bowl.
  • Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
  • In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
  • Now, remove the roasting tin from the oven.
  • Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
  • Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
  • Add the roasted carrots to the avocados in the bowl and pour over the dressing.
  • Now roughly tear up the toasted bread slices and add to the salad.
  • Add the mixed greens and toss the lot together.
  • Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.

More about "carrot avocado and orange salad recipes"

ROASTED CARROT, ORANGE AND AVOCADO SALAD RECIPE
roasted-carrot-orange-and-avocado-salad image
2014-04-01 Preheat the oven to 350°F. Trim the carrots and put them in a bowl. Toast the coriander and fennel seeds in a small dry skillet over medium heat …
From foodrepublic.com
Servings 4
Estimated Reading Time 2 mins


CARROT, AVOCADO, AND ORANGE SALAD RECIPE ON FOOD52
carrot-avocado-and-orange-salad-recipe-on-food52 image
2014-01-28 Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado …
From food52.com
Reviews 9
Servings 4
Cuisine American
Category Side


CARROT, ORANGE & AVOCADO SALAD RECIPE | NEW IDEA FOOD
Method. Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season. thrifty dinner ideas recipe. side salad recipe. carrot recipe. paleo christmas recipes.
From newideafood.com.au


CARROT-AVOCADO SALAD RECIPE - KAY CHUN | FOOD & WINE
On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and …
From foodandwine.com


GRATED CARROT AND ORANGE SALAD RECIPE - EASY VEGAN SALAD IDEAS
1-2 Tablespoons Extra Virgin Olive Oil. 1 teaspoon Sugar/Stevia/Maple Syrup (optional) Peel the carrots and grate them into a salad bowl. Grate the zest from the orange over the grated carrots. Cut the orange in half and squeeze the juice over a sieve onto the grated carrots. Add the salt and pepper, to taste.
From yummyinspirations.net


ROASTED CARROT AND AVOCADO SALAD RECIPE | MYRECIPES
3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise. 2 lemons, halved. 1 orange, halved. 2 garlic cloves, minced. 4 fresh thyme sprigs. 1 teaspoon ground cumin. 1 teaspoon paprika. ½ cup olive oil, divided. 1 teaspoon kosher salt, divided.
From myrecipes.com


MOROCCAN CARROT AND ORANGE SALAD - VEGGIES SAVE THE DAY
2019-05-20 How to cut citrus into segments. Using a sharp paring knife, slice off the top and bottom of the orange. Cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes. This will release the individual segments. Save …
From veggiessavetheday.com


RECIPES: CARROT AVOCADO AND ORANGE SALAD
I often make a salad using avocado and orange or grapefruit segments, which go well together. A recipe with the addition of oven-roasted carrots appeared recently in the Canberra Times and came from a cookbook called A Girl and Her Pig by April Bloomfield.I read through the method and found it unnecessarily complicated, so I made a few changes.
From cafecat.com.au


CARROT, AVOCADO, AND ORANGE SALAD RECIPE FOR MANAGING PCOS AND ...
Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again. Put the carrots in a large shallow baking ...
From fertilitychef.com


ROASTED CARROT AND AVOCADO SALAD WITH ZESTY ORANGE-LEMON …
2017-09-01 Toast the sesame seeds by placing them in the still hot oven for about 4-5 min. Remove and set aside. While the carrots are baking wash and dry the salad and the baby spinach and place them in a salad bowl. Cut the tempeh into cubes and saute in a pan with the tamari sauce. Add it to the salad bowl.
From platefulnutrition.co


ORANGE AND AVOCADO SALAD - NOBLE PIG
2019-05-22 Instructions. Add orange juice, lemon juice, oil, sugar and salt to a mason jar, shaking vigorously until combined. In a large bowl, add mandarin oranges, avocado and red onion. Stir in the orange juice mixture gently (you don't want to mush up the avocados). Cover and let chill 30 minutes while the flavors blend.
From noblepig.com


ROAST CARROT & AVOCADO SALAD WITH ORANGE-LEMON …
2010-06-20 Remove oranges and lemons to cool slightly. Squeeze orange and lemon juice into small bowl. Add same amount of oil plus a swig of vinegar. Mix well. Transfer carrot mixture to large mixing bowl ...
From thestar.com


AVOCADO AND ORANGE SALAD - SCD) RECIPE
1/3 cup orange juice 2 tablespoons red wine vinegar 1 small clove garlic 1 1/2 tablespoons orange peel, grated 1 1/2 teaspoon basil 1 teaspoon honey or saccharin 1/4 teaspoon salt pepper to taste SALAD 1 1/2 large heads romaine lettuce,torn 1/2 lb. mandarin oranges, peeled and chopped 2 avocados, sliced
From scdrecipe.com


BLOOD ORANGE & AVOCADO SALAD RECIPE - COOKIE AND KATE
2019-03-06 Fill a medium-sized bowl with ice and water, and soak the onions for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity. Meanwhile, on a large serving plate, layer the orange and avocado slices. Drain the onion well and tuck pieces in between and on top of the orange and avocado.
From cookieandkate.com


ORANGE & AVOCADO SALAD RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth. Advertisement. Step 2. To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard.
From eatingwell.com


GRATED CARROT SALAD WITH AVOCADO RECIPE - PAMELA SALZMAN
2011-05-17 1 ½ pounds of carrots, peeled if desired and grated; ⅓ cup parsley leaves, chopped; ¼ cup raw sunflower seeds, toasted then drizzled with a drop of olive oil and a sprinkle of sea salt
From pamelasalzman.com


AVOCADO, ORANGE & CARROT SMOOTHIE - DISH BY DISH
2013-04-26 1) Scrape avocado flesh from its skin. 2) Squeeze the juice from the oranges. 3) Peel and roughly chop the carrots into small pieces. 4) In a blender, combine the avocado, orange juice, carrots, water, and milk. 5) Pulse until it reaches a creamy, smooth consistency. 6) Mix in sugar to taste. 7) Chill until ready to serve.
From dishbydish.net


CARROT, ORANGE AND AVOCADO SALAD – ERECIPE
Yesterday a bought the April edition of the BBC Good Food. I found a lot of healthy salads in it. Today I tried the first one, which I liked. I changed the original recipe only a bit, I used romaine lettuce instead of rocket salad and I made a smaller quantity.
From erecipe.com


ROASTED CARROT, AVOCADO, & ORANGE SALAD WITH HERBS
2018-09-06 When you're about ready to serve the salad, prepare the avocado. Cut the avocados in half and remove the pit. Scoop out each half with a spoon and cut into 1/4" slices. Add the avocado to the bowl with the carrots and oranges. Add the chives and parsley. Fold the ingredients in the salad together, being careful not to smash the avocado.
From diningwithmcz.com


AVOCADO-ORANGE SALAD RECIPE | HALLMARK IDEAS & INSPIRATION
2016-05-01 Cut thin slice of peel from bottom and top of each orange. Working with curve of fruit, cut off rest of peel and outer membranes. Working over strainer set in bowl, cut between orange segments to release them. Squeeze membranes to get juice. Measure out ¼ cup orange juice and transfer to large bowl.
From ideas.hallmark.com


NAVEL ORANGE SALAD WITH AVOCADO - SKINNYTASTE
2021-04-06 Instructions. Arrange the lettuce on a large platter or bowl, or divide between 4 large plates. Cut the oranges into 1/4-inch thick round slices and carefully pop out any seeds. Arrange the oranges, avocados and red onion in and around the lettuce and season with salt and pepper.
From skinnytaste.com


THE BEST ROASTED CARROT AND AVOCADO SALAD EVER - PALEO GRUBS
Preheat oven to 400ºF. Peel the carrots and cut them into ½ inch pieces. In a bowl mix the ground cumin, red pepper flakes, garlic, ½ teaspoon of salt and 1 ½ tablespoon of olive oil.
From paleogrubs.com


MOROCCAN CARROT SALAD | VEGETABLES RECIPES - JAMIE OLIVER
Stir together, then pour over the carrots in the tray, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
From jamieoliver.com


ROASTED CARROT + AVOCADO SALAD (VEGETARIAN, GLUTEN-FREE)
2022-03-04 Preheat the oven to 450 degrees F. On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes until tender, then let cool to room temperature.
From kathleenashmore.com


ROASTED & RAW CARROT SALAD WITH AVOCADO - COOKIE AND KATE
2018-02-20 Instructions. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about ½″ thick and 1 ½″ long.
From cookieandkate.com


CARROT, AVOCADO, AND ORANGE SALAD - GLUTEN FREE RECIPES
Carrot, Avocado, and Orange Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 9g of protein, 37g of fat, and a total of 607 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 ...
From fooddiez.com


AVOCADO AND ORANGE SALAD RECIPE | MYRECIPES
Step 1. Combine garlic, olive oil, black pepper, and kosher salt in a medium bowl. Peel and section orange; squeeze membranes to extract juice into bowl. Stir garlic mixture with a whisk. Add orange sections, grape tomatoes, onion, and avocado to …
From myrecipes.com


ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING …
2008-09-17 3. Add the orange and lemon halves, cut-side down, to the pan of carrots. Place in the oven for 25 to 30 minutes, or until the carrots are light golden brown. 4. …
From latimes.com


WINTER SALAD WITH ROASTED CARROT AND AVOCADO - SALAD RECIPE
2013-12-17 Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1½ teaspoons salt …
From honestcooking.com


FENNEL, AVOCADO AND BLOOD ORANGE SALAD - A FOOD LOVER'S KITCHEN
2021-04-08 There are two larger portions or 4 small portions. It’s best to mix the whole salad together in one bowl. Add the spinach to a bowl or plate. Top with avocado, cilantro, fennel, blood orange slices and red onion. Drizzle the vinaigrette over the top, and sprinkle with salt and pepper. It doesn’t need a lot of salt, just a sprinkle to bring ...
From afoodloverskitchen.com


CARROT SALAD WITH AVOCADO • DELICIOUS FROM SCRATCH
handful of raspberries. handful fresh flat-leaf parsley leaves. Instructions. Dressing. Mix together the vinegar and quince syrup, then gradually whisk in the olive oil. Season with salt and pepper to taste. Salad. Gently toss together the carrot and avocado. Drizzle over the dressing, to taste - there may be some left over.
From deliciousfromscratch.com


ORANGE, CARROTS AND BEET SALAD RECIPE
Orange, Carrots and Beet Salad. recipe by Ang Sarap. 90 calories 5 ingredients 4 servings 0. Click to save recipe for later! Related categories: Salads Dairy-free Sesame-free Seafood-free Peanut-free Tree-nut-free Soy-free Wheat-free Gluten-free Egg-free Sulfite-free Lacto-vegetarian Ovo-vegetarian Vegan Vegetarian Pescetarian Quick-and ...
From recipegraze.com


CARROT, AVOCADO, AND ORANGE SALAD. | ORANGE SALAD RECIPES, EAT …
Jan 15, 2013 - This Pin was discovered by Linzy Parrett. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


CARROT, AVOCADO, AND ORANGE SALAD | THE SPLENDID TABLE
2014-03-24 Squeeze the membranes into a small bowl to release the juice. Set it aside. When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm. Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves.
From splendidtable.org


CARROT, AVOCADO & ORANGE SALAD - NATALIE FORTé WELLNESS
Add the cumin, coriander, red pepper flakes, and ¼ cup of the olive oil and stir well. Next, add the carrots and toss well so they’re coated with the oil and spices. Season with sea salt. Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices and oil from the bowl and spread evenly on top of the carrots.
From nataliefortewellness.com


GRILLED TEQUILA CHICKEN WITH ORANGE, AVOCADO, AND PEPITA SALAD
We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico. A simple tequila-lime mixture boosted the chicken's flavor both in a quick marinade before cooking and, when cooked down with some orange juice, as a redu... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING RECIPE
Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame …
From foodandwine.com


ORANGE ALMOND SALAD WITH AVOCADO - TASTES LOVELY
2015-03-02 Instructions. In a mason jar or small mixing bowl, combine all the dressing ingredients and stir to combine. In a large, combine all the salad ingredients. Top with desired amount of dressing and toss to combine. Serve.
From tasteslovely.com


ROASTED CARROT + AVOCADO SALAD RECIPE - UNPEELED JOURNAL
Preheat the oven to 400°F. Grease or line with parchment a half-sheet pan. While the carrots are boiling, use a food processor or mortar and pestle to mix the garlic, coriander seeds, red pepper flakes, thyme, 1 1/2 teaspoons salt, 1/4 cup olive oil, red wine vinegar, and a dozen turns of fresh black pepper. Set aside.
From unpeeledjournal.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make a salad with oranges and carrots?
Cut the orange in half and squeeze the juice over a sieve onto the grated carrots. Add the salt and pepper, to taste. Drizzle over a tablespoon of extra virgin olive oil, toss and add the other tablespoon, or more, depending on how moist you want the salad. Taste the salad and add sugar/stevia, to taste, if needed.
How to make a salad with carrots and avocado?
Season the dressing to taste with salt and pepper, and whisk to combine. Divide the carrots and avocado slices onto four plates. Divide the greens among the plates on top of the carrots and avocado. Add a tablespoon of crème fraiche to each salad. Sprinkle sunflower seeds and sesame seeds over each plate.
How do you make avocado and orange salad?
Meanwhile, on a large serving plate, layer the orange and avocado slices. Drain the onion well and tuck pieces in between and on top of the orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with salt. Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it.
How do you make orange dressing?
Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well. Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently.

Related Search