Avocado Orange Salad For Two Food

BLOOD ORANGE & AVOCADO SALAD

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.

AVOCADO ORANGE SALAD WITH CITRUS DRESSING

Steps:

• Prepare the salad dressing by mixing all ingredients in a small bowl. Use a whisk to blend all ingredients together until the dressing is thick and emulsified. Adjust the chili flakes to your taste. Also, read notes for adjusting the sweet : tangy balance of the dressing and work accordingly.
• To make the salad, start by adding your greens to a large salad plate. Drizzle 2 Tablespoons of the salad dressing over the greens and toss them well to coat.
• Peel the avocado and remove the seeds. Use a small spoon to remove each avocado half from its shell, and then use a small paring knife to slice the avocados into slices.
• Arrange the avocado slices over the greens in clumps of 3-5 slices. Add the Mandarin Oranges over the greens, followed by the shallots and nuts, and sprinkle some chili flakes on top. Chili flakes are optional, but even a tiny pinch adds a great contrast of spice to the sweetness of the Mandarin Oranges.
• Drizzle about 3 tablespoons of the dressing (more or less to your tastover the finished salad and serve right away. Enjoy!

WATERCRESS, AVOCADO AND ORANGE SALAD

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.

AVOCADO-ORANGE SALAD (FOR TWO)

Steps:

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

CARROT, ORANGE & AVOCADO SALAD

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.

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-AVOCADO SALAD

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.

CARROT, AVOCADO, AND ORANGE SALAD

Steps:

• Preheat the oven to 400°F.
• Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
• Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
• Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
• While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
• When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
• Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
• Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
• Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

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.

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.

AVOCADO AND ORANGE SALAD

Steps:

• Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith. Once peeled, hold in one hand and carefully cut between membranes to remove the segments. (If possible collect the juices for the dressing.).
• Cut avocados in halves and remove stones. Remove skin and then slice avocado. Use lemon juice to coat avocado to prevent browning.
• Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing.
• Dressing: combine all dressing ingredients in a screw top jar. Shake to combine. Season to taste with salt and freshly ground black pepper.

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.