Citrus And Avocado Salad With Honey Vinaigrette Recipes

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Arugula Salad with Avocado Citrus Vinaigrette image

This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

Provided by foodfidelity

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

1 avocado - peeled, pitted and diced
¼ cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 ½ cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste

Steps:

Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g

CITRUS AVOCADO SALAD

Citrus Avocado Salad image

This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

12 cups torn salad greens
2 medium grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
2 medium ripe avocados, peeled, pitted and cut into chunks
1 small red onion, thinly sliced and separated into rings
DRESSING:
1/2 cup canola oil
1/4 cup sugar
3 tablespoons lemon juice
1-1/2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon grated onion

Steps:

Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 175 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SALAD WITH CITRUS VINAIGRETTE

Salad with Citrus Vinaigrette image

Provided by Food Network

Categories appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oilSalad:
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Steps:

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
TIP: To turn this into an entree top with scallops, chicken or fish.

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