Orange And Avocado Salad Recipes

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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

AVOCADO-ORANGE SALAD



Avocado-Orange Salad image

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

3 navel oranges, segmented
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 head red leaf lettuce, torn (large)
1 avocado, peeled, pitted & thinly sliced
salt and pepper

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



Orange Avocado Salad image

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

DRESSING:
1/2 cup orange juice
1/4 cup canola oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon grated orange zest
1/4 teaspoon salt
SALAD:
1 medium head iceberg lettuce, torn
2 cups torn red leaf lettuce
1 medium ripe avocado, peeled and sliced
1/4 cup orange juice
1 medium cucumber, sliced
1/2 medium red onion, sliced
1 can (11 ounces) mandarin oranges, drained

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 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 :

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE



Orange and Avocado Salad with Sweet Chili Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
Kosher salt and freshly cracked black pepper
1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette
2 oranges, segmented
2 avocados, cut into eighths
1/4 cup extra-virgin olive oil

Steps:

  • In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
  • Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

ORANGE & AVOCADO SALAD



Orange & Avocado Salad image

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

1 cup packed cilantro
½ cup extra-virgin olive oil
¼ cup lime juice
¼ cup orange juice
½ teaspoon salt
½ teaspoon freshly ground pepper
Pinch of minced garlic
2 large oranges
8 cups mixed salad greens
1 avocado, diced
¼ cup slivered red onion
½ cup Cilantro-Lime Vinaigrette

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



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.

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 AND ORANGE SALAD



Avocado and Orange Salad image

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

3 firm, ripe avocados (preferably Hass)
2 heads Boston lettuce, leaves separated
4 navel oranges, peel and pith removed and flesh cut into 1/4-inch-thick rounds (halve if large)
Coarse salt
1/2 cup loosely packed fresh mint leaves
Orange-Muscatel Vinaigrette

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.

ORANGE-AVOCADO SALAD



Orange-Avocado Salad image

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

1/3 cup vegetable oil
1 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons lemon juice
1/2 teaspoon ground mustard
1/4 teaspoon salt
Salad greens
3 oranges, peeled, sliced
2 avocados, peeled, pitted and sliced
6 thin slices red onion, separated into rings

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

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.

BLOOD ORANGE AND AVOCADO SALAD



Blood Orange and Avocado Salad image

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

1 avocado - peeled, pitted, and cut into bite-size pieces
1 blood orange, peeled and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pinch salt and ground black pepper to taste

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



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

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

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2022-03-04 Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and cut off the peel and white pith. Segment the …
From turnips2tangerines.com


ORANGE AND AVOCADO SALAD | MCCORMICK GOURMET
1 seedless orange, peeled and sectioned. 1 firm ripe avocado, peeled, seeded and cut into 8 slices. 1/4 cup thinly sliced red onion. INSTRUCTIONS. 1 Mix oil, orange juice, Seasoning and vinegar in small bowl with wire whisk until well blended. 2 Divide lettuce, orange sections, avocado slices and red onion among each of 4 plates.
From mccormick.com


AVOCADO, ORANGE, CUCUMBER SALAD FROM MJ'S KITCHEN
2018-03-17 Similar salads to this avocado, orange, cucumber salad: Avocado and Cucumber rolls @ DC in Style. Citrus Salad with Spicy Pepitas. Orange and Cabbage Slaw. And speaking of oranges, if you missed Anne’s delicious Orange Brown Butter Tart, be sure to check it out. Another fabulous dish for all of the oranges on the market this time of year.
From mjskitchen.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


AVOCADO AND ORANGE SALAD - I HEART VEGETABLES
2015-02-20 Whisk the olive oil with the orange juice and add salt and pepper to taste. In a large bowl, add the mixed greens and top with orange segments, avocado, and almond slices. Drizzle with dressing and add additional salt and pepper to taste, if needed. Keywords: Avocado Orange Salad. instagram.
From iheartvegetables.com


ORANGE SALAD WITH ARUGULA AND AVOCADO - MEDITERRANEAN LATIN …
2018-09-28 Leave for about 10 minutes. Arrange the arugula either in a salad bowl or shallow, wide salad dish. Peel the oranges and cut them in desired shapes. I like to peel oranges in a spiral form, I always have as a child. Add cut oranges, avocados, olives and shallots to the salad.
From mediterraneanlatinloveaffair.com


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