ORANGE & AVOCADO SALAD
This colorful salad would be a welcome addition to a Mexican-inspired meal.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Side Dish Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
- To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a salad bowl, cut the segments from their surrounding membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to coat. (Refrigerate the extra dressing for up to 2 days.)
Nutrition Facts : Calories 227.5 calories, Carbohydrate 14.7 g, Fat 18.9 g, Fiber 6.9 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 149.4 mg, Sugar 5.6 g
AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING
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
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.
BLOOD ORANGE AND AVOCADO SALAD
A very simple, very healthy, very citrus summer salad!
Provided by iLikeCereal
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.
Nutrition Facts : Calories 522.1 calories, Carbohydrate 36.9 g, Fat 43.2 g, Fiber 17.5 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 14.1 mg, Sugar 1.3 g
SPINACH, AVOCADO AND ORANGE SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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
ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE
This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.
Provided by foodfidelity
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
- Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g
ORANGE-AVOCADO SALAD
This salad features a yummy combination of fruits, veggies and a citrus dressing.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255, Carbohydrate 19 g, Cholesterol 0 mg, Fat 4, Fiber 5 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg
ORANGE AND AVOCADO SALAD
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
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
ORANGE AVOCADO SALAD
For a beautiful salad with an unbeatable combination of flavors, you can't miss with this recipe. We love the mellow avocado together with sweet mandarin oranges and crisp cucumber. The tangy dressing makes this dish special. It's a great summertime salad to serve with grilled meat. -Latressa Allen, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 132 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
AVOCADO AND ORANGE SALAD
Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Halve avocados lengthwise; pit and peel, keeping halves intact. Cut each half lengthwise into 4 slices. Arrange lettuce, oranges, and avocados on a platter. Season with salt; garnish with mint. Serve immediately, with vinaigrette on the side.
CITRUS AND AVOCADO SALAD WITH ORANGE WATER
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Provided by Andy Baraghani
Categories Bon Appétit Salad Citrus Orange Fruit Grapefruit Kumquat Tarragon Avocado Pistachio Healthy Quick and Healthy Vegetarian Vegan Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren't too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
- Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
- Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
AVOCADO AND ORANGE SALAD
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
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
Make and share this Avocado-Orange Salad recipe from Food.com.
Provided by Chef Patience
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208.9, Fat 14.5, SaturatedFat 2, Sodium 24.1, Carbohydrate 20.4, Fiber 6.4, Sugar 10.6, Protein 3.1
ORANGE-AVOCADO SALAD WITH JICAMA RECIPE
Take 15 minutes to make our Healthy Living Orange-Avocado Salad with Jicama Recipe. This Orange-Avocado Salad with Jicama Recipe is not to be missed.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
- Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
- Sprinkle with cilantro and reserved zest.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g
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