Avocado Orange Salad Recipes

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.

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

Ingredients

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

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

WATERCRESS, AVOCADO AND ORANGE SALAD

Watercress, Avocado and Orange Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 0

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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 :

AVOCADO-ORANGE SALAD (FOR TWO)

Avocado-Orange Salad (For Two) image

I found this at Cuisine at Home. Please note that when in season blood oranges and a great substitution for the orange. Enjoy!

Provided by PaulaG

Categories Oranges

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 cups bibb lettuce, torn
1 orange, segmented
1/2 avocado, diced
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 pinch cayenne pepper
salt and pepper

Steps:

Divide the lettuce, orange segments and avocado among 2 chilled plates.
Whisk together the dressing ingredients and drizzle over salad.

Nutrition Facts : Calories 237.8, Fat 21.1, SaturatedFat 3, Sodium 6.5, Carbohydrate 13.2, Fiber 5.6, Sugar 7, Protein 2.4

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

Ingredients

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

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