Avocado Salad With Orange Cumin Vinaigrette Recipes

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.

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

ORANGE AVOCADO SALAD

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.

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.

AVOCADO SALAD WITH ORANGE CUMIN VINAIGRETTE

Steps:

• Bring a small pot of salted water to boil and set up a small bowl of ice water.
• Add the corn to boiling water and cook until done, about 2 minutes.
• Strain and shock in ice water.
• Strain again.
• In a small bowl, combine blanched corn, avocado, pepper, onion, cilantro, oil, vinegar, syrup, salt, cumin, and cayenne.
• Toss gently to combine.
• On each of the four plates arrange a few romaine leaves.
• Mound avocado and corn salad on top.
• Garnish with corn tortilla chips if desired.

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

ATKINS CUCUMBER-AVOCADO SALAD WITH CUMIN DRESSING

Steps:

• In a small dry skillet over low heat, toast ground cumin 2 minutes or until fragrant, stirring occasionally. Add lemon juice and whisk well. Add oil in a thin, steady stream, whisking until blended. Add salt and pepper to taste. In a large salad bowl, combne greens with 1/4 cup dressing; toss to coat. Place on serving plates. Mix avocado, tomato, cucumber, and onion with dressing; toss to coat. Top each portion of greens with avocado mixture.

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.

ORANGE CUMIN VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
• Add oil in a slow stream, whisking until well blended, and whisk in pepper.