Avocado Orange And Purple Onion Salad Food

AVOCADO ORANGE SALAD

Steps:

• On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

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-ORANGE SALAD

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.

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.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Place a little arugula on each serving plate or on a large platter.
• Thinly slice the avocados and arrange the slices on top.
• Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
• Sprinkle the red onion slices and basil over the salad.
• Put all the vinaigrette ingredients into a screw-top jar and shake well.
• Pour the dressing over the salad and serve immediately.

AVOCADO, ORANGE AND PURPLE ONION SALAD

Steps:

• With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl.
• Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl.
• Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices.
• In a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once.

NO-FUSS AVOCADO ONION SALAD

Steps:

• Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

AVOCADO, ORANGE AND JICAMA SALAD

Steps:

• Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
• Chop strips onto 2 inch sticks, place in a medium bowl.
• Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
• Add sections and juice into bowl with jicama.
• Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
• Pour jelly/juice over jicama and orange sections.
• Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
• Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
• May be served over greens.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Combine all ingredients.
• Serve immediately. Or cover and refrigerate up to 1 hour before serving.

BLOOD ORANGE AND AVOCADO SALAD

Steps:

• Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.

AVOCADO AND MANDARIN ORANGE SALAD

Steps:

• Make dressing: Combine vinegar, oil, orange juice, mustard, orange peel, lemon juice, sugar, and salt.
• Drain mandarin oranges.
• Slice onions into very thin slices.
• Combine mandarin oranges, sliced avocados and onion rings.
• Cover orange/avocado/onion mixture with dressing and refrigerate.
• Immediately before serving, break up lettuce and spoon orange/avocado mixture over lettuce.