AVOCADO CITRUS SALAD
We have a 2-1/2-acre avocado grove. It's located on a high slope just north of town. In the distance, we see foothills covered with avocado and citrus groves. Those two crops make a great combination in this salad. Friends always request it. -Dorothy Kostas, Escondido, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.
Nutrition Facts :
CITRUS SALAD WITH PEANUTS AND AVOCADO
There's really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit - citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don't lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn't crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it's offset with some fatty pieces of avocado and some fresh herbs.
Provided by Tejal Rao
Categories brunch, dinner, lunch, quick, salads and dressings, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into 1/2-inch-thick rounds. Roughly dice the avocado.
- Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1498 milligrams, Sugar 30 grams, TransFat 0 grams
CALIFORNIA CITRUS & AVOCADO SALAD
The awesome flavors in this salad remind me of my childhood in Southern California. My great-uncle had an orchard, so our family meals were filled with avocados, citrus fruits and nuts of all varieties. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place lettuce, oranges, grapefruit and avocados in a large bowl. In a small bowl, whisk grapefruit juice, oil, honey and salt until blended. Drizzle over salad and toss gently to coat. Sprinkle with cheese and pistachios. Serve immediately.
Nutrition Facts : Calories 132 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 134mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
ROASTED CITRUS AND AVOCADO SALAD
Provided by Alison Roman
Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lemon Orange Avocado Healthy Low Cholesterol Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
- Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
- Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
- Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).
CLAIM JUMPERS CALIFORNIA CITRUS SALAD
Dressing is it's own Recipe. My Husband had this at the restaurant and loved it! Source: Food Down Under
Provided by Lasko
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Toss ingredients together.
- Serve chilled with 2 oz Citrus Dressing.
AVOCADO AND CITRUS SALAD
A guest on the UK tv show,Come Dine with Me,prepared this recipe, which she got from "New Cookery Year, Readers Digest." I tried it and enjoyed the refreshing flavors. She served this is a starter course before a fish main meal, but I ate it as a light lunch salad.
Provided by HeatherFeather
Categories Citrus
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil.
- 30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together.
- Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl).
Nutrition Facts : Calories 351.3, Fat 30.3, SaturatedFat 3.8, Sodium 10.7, Carbohydrate 22.6, Fiber 10, Sugar 5.4, Protein 3.4
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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- Slice the tofu block into cubes, making them large enough that they don’t crumble. Strips/larger cubes are easier to fry than smaller cubes, so you can always fry strips and then cut into smaller cubes later.
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