Avocado Orange Salad With Sun Flower Seeds Recipes

BLOOD ORANGE & AVOCADO SALAD

Blood Orange & Avocado Salad image

This beautiful blood orange and avocado salad brightens up dreary winter days! It's loaded with delicious fresh, seasonal flavors and makes a statement on the dinner table. Recipe yields 4 servings.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 8

Ingredients

1/4th small red onion, very thinly sliced
4 blood oranges (or regular oranges), peeled and sliced 1/4-inch thick
1 large or 2 small-to-medium ripe avocados, thinly sliced
2 tablespoons fresh lime juice (about 1 medium lime)
Flaky sea salt or kosher salt
1 teaspoon nigella seed, black sesame seeds* or pepitas (green pumpkin seeds)
1/4 cup fresh cilantro leaves
2 tablespoons extra-virgin olive oil

Steps:

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. Drizzle the salad with the lime juice and sprinkle generously with salt.
Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.

Nutrition Facts : Calories 226 calories, Sugar 12.8 g, Sodium 152.1 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 24.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 0 mg

AVOCADO-ORANGE SALAD WITH SUN FLOWER SEEDS

Avocado-Orange Salad with Sun Flower Seeds image

A great summer salad to serve for brunch, lunch or dinner.

Provided by Daily Inspiration S

Categories Lettuce Salads

Time 15m

Number Of Ingredients 10

Ingredients

2 heads red leaf or romaine lettuce
2 can(s) 11-oz cans mandarin orange, drained
2 ripe avocados, cut into cubes
1 small red onion, thinly sliced
1/2 c sunflower seeds
DRESSING
3 Tbsp red wine vinegar
1/4 oz olive oil
2 Tbsp honey
salt & pepper to taste

Steps:

1. Tear lettuce leaves and add to a large bowl.
2. Add oranges, avocados and red onion and toss. Refrigerate until ready to use.
3. Combine dressing ingredients in a salad dressing shaker and mix well.
4. Toss salad with dressing and sprinkle sunflower seeds on top. Serve immediately.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Lettuce, Avocado and Sunflower Seed Salad image

This is one of my favorite summer salads. I often add a little cottage cheese on the side and serve this as a meal.

Provided by Barrett

Categories Salad Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup olive oil
1 ½ tablespoons red wine vinegar
1 ½ tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon mayonnaise
2 heads Bibb lettuce - rinsed, dried and torn
⅓ cup sunflower seeds
2 avocados - peeled, pitted and sliced

Steps:

Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 12.2 g, Cholesterol 1.3 mg, Fat 44.7 g, Fiber 7.6 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 33.2 mg, Sugar 2.3 g

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

Ingredients

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.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Lettuce, Avocado and Sunflower Seed Salad image

Provided by Molly McCarty

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon mayonnaise
2 small heads Bibb lettuce, torn into bite-size pieces
1/3 cup sunflower seeds (about 2 ounces)
2 avocados peeled, pitted, sliced

Steps:

Combine olive oil, red wine vinegar, balsamic vinegar and garlic in small bowl and whisk to blend. Whisk in mayonnaise. Season dressing to taste with salt and pepper.
Combine lettuce and sunflower seeds in bowl; toss with enough dressing to coat. Season with salt and pepper. Top with avocado slices. Pass remaining dressing separately.

AVOCADO, BEET, AND ORANGE SALAD

Avocado, Beet, and Orange Salad image

This hearty fall salad is full of flavor and studded with crispy homemade croutons.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 small bunch beets (1 lb), trimmed
2 slices rustic bread, torn into 1-inch pieces (2 cups)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
2 tablespoons orange juice
2 avocados, sliced
2 navel oranges, peel and pith removed, segmented
2 cups spinach
1 tablespoon toasted salted sunflower seeds

Steps:

Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.

Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 4 g, Protein 3 g, Sodium 174 g

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