Roasted Citrus And Avocado Salad Recipes

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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.

ROASTED CITRUS AND AVOCADO SALAD



Roasted Citrus and Avocado Salad image

Provided by Alison Roman

Categories     Salad     Leafy Green     Low Carb     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Lemon     Orange     Avocado     Healthy     Low Cholesterol     Bon Appétit     Small Plates

Number Of Ingredients 9

1 blood or Valencia orange, sliced 1/8" thick, seeds removed
1 Meyer or regular lemon, sliced 1/8" thick, seeds removed
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 small red onion, thinly sliced
2 tablespoons fresh Meyer or regular lemon juice
1 bunch watercress or arugula, thick stems trimmed
1/2 cup fresh mint leaves
1 avocado, cut into wedges

Steps:

  • Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
  • Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
  • Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
  • Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

AVOCADO CITRUS SALAD



Avocado Citrus Salad image

We have a 2-1/2-acre avocado grove. It's located on a high slope just north of town. In the distance, we see foothills covered with avocado and citrus groves. Those two crops make a great combination in this salad. Friends always request it. -Dorothy Kostas, Escondido, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 11

1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 medium ripe avocados, peeled and sliced
8 to 10 cups torn salad greens
2 medium oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 medium pear, thinly sliced
1 cup green grapes
1/4 cup chopped walnuts

Steps:

  • In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.

Nutrition Facts :

CITRUS SALAD WITH PEANUTS AND AVOCADO



Citrus Salad With Peanuts and Avocado image

There's really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit - citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don't lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn't crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it's offset with some fatty pieces of avocado and some fresh herbs.

Provided by Tejal Rao

Categories     brunch, dinner, lunch, quick, salads and dressings, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 blood oranges
2 grapefruits
2 tangerines
1 ripe avocado
1/4 cup fish sauce
2 tablespoons packed light-brown sugar
1 tablespoon rice-wine vinegar
1 shallot, minced
1 handful mint leaves
1 handful cilantro leaves
1/2 cup roasted, salted peanuts, roughly chopped

Steps:

  • Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into 1/2-inch-thick rounds. Roughly dice the avocado.
  • Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1498 milligrams, Sugar 30 grams, TransFat 0 grams

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY



Roasted Chickpea And Avocado Salad Recipe by Tasty image

Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper

Provided by Joey Firoben

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 12

5 oz mixed greens
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpeas, 2 cans, drained and rinsed
2 tablespoons olive oil
2 teaspoons smoked paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
  • Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
  • Dice the cucumber and add to a large bowl.
  • Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
  • Divide between individual bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams

CITRUS AVOCADO SALAD



Citrus Avocado Salad image

This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

12 cups torn salad greens
2 medium grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
2 medium ripe avocados, peeled, pitted and cut into chunks
1 small red onion, thinly sliced and separated into rings
DRESSING:
1/2 cup canola oil
1/4 cup sugar
3 tablespoons lemon juice
1-1/2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon grated onion

Steps:

  • Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 175 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

AVOCADO CITRUS SALAD RECIPE BY TASTY



Avocado Citrus Salad Recipe by Tasty image

Utilizing all the components of citrus-zest, flesh, and juice-this salad is sure to brighten up any table. Avocado adds a creamy counterpoint to the tangy sweetness of the citrus, while arugula adds a peppery bite. Feel free to use a range of fruit-grapefruit and all varieties of oranges work great, as do mandarins, tangerines, and Meyer lemons. The more variety, the prettier the salad will be!

Provided by Danielle DeLott

Categories     Sides

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 ½ lb mixed citrus, such as navel oranges, grapefruits, and cara cara oranges
1 shallot
1 tablespoon olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 ripe avocado, large
arugula
flaky sea salt, for garnish

Steps:

  • Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
  • Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
  • Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
  • Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
  • Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
  • Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 208 calories, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 2 grams, Sugar 19 grams

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.

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

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From feastforall.org


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 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


ROASTED CITRUS AND AVOCADO SALAD | RECIPE | AVOCADO SALAD RECIPES ...
Jun 12, 2020 - Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
From pinterest.co.uk


ROASTED GOLDEN BEET AVOCADO AND WATERCRESS SALAD-RECIPES
Ingredient: 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed; 2 tablespoons extra-virgin olive oil, divided; Coarse salt and freshly ground pepper
From hola2.heroinewarrior.com


CITRUS SALAD WITH FENNEL & AVOCADO RECIPE - LOVE AND …
Instructions. Prepare the roasted fennel according to these directions. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard. In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 …
From loveandlemons.com


CITRUS AVOCADO SALAD RECIPE - RECIPES.NET
Try this healthy avocado salad recipe that is filled with the tartness of citrus and the refreshing taste of mint and basil!
From recipes.net


ROASTED CITRUS AND AVOCADO SALAD | RECIPE | VEGETARIAN RECIPES …
Dec 17, 2014 - Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads. Dec 17, 2014 - Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to review and …
From pinterest.co.uk


AVOCADO AND ALMOND CITRUS SALAD RECIPE | LORENTANUTS.COM
2022-07-20 Avocado and Almond Citrus Salad Recipe Appetizers Posted on July 20, 2022 “Spring into Summer Salad” is our favorite aspect of the dish. There are so many unique flavors in this dish. This recipe has everything: bits of lemon, avocado, toasted walnuts, and a mustard syrup drizzled over the whole salad. We guarantee you’ll enjoy it if you give it a shot! This …
From lorentanuts.com


CITRUS AVOCADO AND SHRIMP SALAD WITH ROASTED FENNEL - CALM EATS
2019-02-03 Instructions. 1. Preheat oven to 350 degrees. 2. In small mixing bowl, combine shrimp, 1 tbsp olive oil, 1/4 tsp salt,1/4 tsp pepper and toss to combine. Set aside. 3. Meanwhile, cut fennel in half and peel outside layer. Cut into thin slices and spread evenly on a parchment paper lined baking sheet.
From calmeats.com


ROASTED ORANGE AVOCADO SALAD - CHEF ABBIE GELLMAN MS, RD, CDN
2019-02-24 Preheat oven to 425 degrees F. Toss orange and lemon with 1 tablespoon oil and place on a rimmed baking sheet. Season with salt and pepper. Roast, stirring occasionally, until lightly charred and caramelizing, ~10-15 minutes.
From chefabbiegellman.com


ROASTED CITRUS AND AVOCADO SALAD RECIPE - FOOD NEWS
Roasted Citrus and Avocado Salad Recipe. Place greens on a serving platter or in a shallow bowl. Arrange citrus, avocado, and fennel on top. Step 3. Combine balsamic vinegar, orange zest and juice and honey in a small bowl. Slowly whisk in olive oil. Drizzle vinaigrette over the salad; sprinkle with cheese crumbles and walnuts. Garnish with fennel fronds, if desired. Take …
From foodnewsnews.com


CHICKEN CITRUS AVOCADO SALAD - IMMACULATE BITES
2016-04-01 Lightly wipe pan. Coat pan with cooking spray. Add chicken to pan; grill for about 8 or more minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices or desired shapes. In a large plate arrange romaine lettuce, grill chicken, sliced avocados, Tangerines and bell pepper.
From africanbites.com


ROASTED CITRUS AND AVOCADO SALAD | RECIPE | WHOLE 30 RECIPES, …
Jan 14, 2021 - Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads. It’s just the thing to bring intrigue to salads. Pinterest
From pinterest.ca


ROASTED BEET, AVOCADO, AND CITRUS SALAD - RECIPE BOARD
An absolutély délicious salad with roastéd bééts, avocados, and a variéty of citrus: including a citrus vinaigrétté. This salad is frésh, light, and tasty! Coursé: Salad Cuisiné: Américan Sérvings: 4 -6 as a sidé Author: Chélséa Ingrédiénts Dréssing. 2 tabléspoons frésh squéézéd (régular) orangé juicé; 1 téaspoon ...
From boardrecipe.blogspot.com


RADISH, AVOCADO, AND CITRUS SALAD | SOUTHERN LIVING
Step 2. Prepare the Salad: Arrange watermelon radish, orange, grapefruit, small radishes, and avocados on a serving platter (or divide evenly among 4 plates). Sprinkle evenly with pomegranate arils, pistachios, scallions, salt, and pepper. Step 3. When ready to serve, drizzle the Salad with a little of the Dressing.
From southernliving.com


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