AVOCADO ORANGE SALAD WITH CITRUS DRESSING
This Avocado Orange Salad is the perfect lunch or dinner for busy days! Just a handful of simple ingredients and you can make this delicious, filling, sweet and spicy salad! Top it with a citrus dressing and it's like sunshine on a plate!
Provided by Mahy
Categories Salad Side Dish vegetarian
Number Of Ingredients 13
Steps:
- Prepare the salad dressing by mixing all ingredients in a small bowl. Use a whisk to blend all ingredients together until the dressing is thick and emulsified. Adjust the chili flakes to your taste. Also, read notes for adjusting the sweet : tangy balance of the dressing and work accordingly.
- To make the salad, start by adding your greens to a large salad plate. Drizzle 2 Tablespoons of the salad dressing over the greens and toss them well to coat.
- Peel the avocado and remove the seeds. Use a small spoon to remove each avocado half from its shell, and then use a small paring knife to slice the avocados into slices.
- Arrange the avocado slices over the greens in clumps of 3-5 slices. Add the Mandarin Oranges over the greens, followed by the shallots and nuts, and sprinkle some chili flakes on top. Chili flakes are optional, but even a tiny pinch adds a great contrast of spice to the sweetness of the Mandarin Oranges.
- Drizzle about 3 tablespoons of the dressing (more or less to your tastover the finished salad and serve right away. Enjoy!
Nutrition Facts : Calories 523 kcal, Carbohydrate 26 g, Protein 7 g, Fat 47 g, SaturatedFat 7 g, Sodium 93 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
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
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
BLOOD ORANGE AVOCADO SALAD
My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 241 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 89mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
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 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.
ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
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-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
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
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
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 :
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- Make the dressing by pureeing the cilantro, olive oil, scallions and lime in the bowl of a food processor or blender until smooth. (Omit the olive oil on a WFPB diet). Season to taste with sea salt to your liking. It should be zesty and savory but not sour. Set aside.
- Use a serrated knife to peel the blood oranges or whatever citrus you are using. Cut a thin slice of the peel from the bottom and the top of each fruit. Securely place it on a cutting board and cut the peel off following the curve of the orange. Make sure to remove the white pith but not the flesh.
- Slice the avocados crosswise and remove the pit. Cut a thin slice off of the bottom of each half and carefully remove the skin. Slice the avocado into slices the same size as your oranges. Place them on the serving platter together with the oranges and drizzle with the cilantro dressing all over the top.
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