ORANGE AND AVOCADO SALAD
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
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
CITRUS AVOCADO SALAD
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
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
AVOCADO-ORANGE SALAD
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
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
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
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 :
ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING
This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.
Provided by Kookaburra
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Don't peel the carrots.
- First, make the herb and spice paste for the carrots.
- In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
- Preheat oven to 180C (350F).
- Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
- Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
- Pour the spice paste mixture over the carrots and rub in well with your hands.
- Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
- Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
- (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
- While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
- Place avocado wedges into a large mixing bowl or salad bowl.
- Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
- In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
- Now, remove the roasting tin from the oven.
- Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
- Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
- Add the roasted carrots to the avocados in the bowl and pour over the dressing.
- Now roughly tear up the toasted bread slices and add to the salad.
- Add the mixed greens and toss the lot together.
- Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.
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