Tossed Avocadoorange Salad Recipes

AVOCADO-ORANGE SALAD

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.

AVOCADO ORANGE SALAD

Steps:

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

ORANGE AND AVOCADO SALAD

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.

CUBAN-STYLE ORANGE CITRUS AVOCADO TOAST SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
• Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
• Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

AVOCADO-ORANGE SPINACH TOSS

Steps:

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

AVOCADO SALAD

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

ALMOND-ORANGE TOSSED SALAD

Steps:

• In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.

ORANGE-AVOCADO SALAD

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.

TOSSED SALAD WITH ORANGES

Steps:

• In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

ORANGE-AVOCADO TOSSED SALAD

Steps:

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

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

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.

AVOCADO AND ORANGE SALAD

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.

ORANGE AVOCADO SALAD WITH POPPY SEED DRESSING

Steps:

• Combine the vinegar, sugar, dry mustard, salt, oil and poppy seeds in a container. Mix well.
• Place the romaine lettuce on salad plates. Decorate with the orange and avocado slices. Drizzle the dressing over top and serve.

ORANGE, FENNEL, AND AVOCADO SALAD

Steps:

• Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
• Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

TANGY AVOCADO-ORANGE SALAD

Steps:

• Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments. Add lettuce, avocado, and vinegar to bowl; toss gently. Season with salt and pepper; divide among 4 plates.

ALMOND-ORANGE TOSSED SALAD

Steps:

• In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted.
• Add almonds; stir quickly to coat.
• Remove from the heat; pour onto waxed paper to cool.
• In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds.
• In a jar with a tight fitting lid, combine the dressing ingredients; shake well.
• Drizzle over salad; toss gently to coat. Yield: 8 servings.
• Taste of Home.

TOSSED AVOCADO/ORANGE SALAD

Steps:

• Peel the avocado and cut into bite size pieces.
• Peel the orange, remove seeds, and cut into bite size pieces.
• Chop up the iceberg lettuce into bite size pieces.
• Blend the mayonnaise with the orange juice to thin.
• More orange juice may be added, if necessary.
• Put all ingredients into a salad bowl and toss until well blended.

AVOCADO, ORANGE, AND JíCAMA SALAD

Steps:

• With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
• Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

AVOCADO AND ORANGE SALAD

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.