Gingered Citrus Avocado Salad Food

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

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

Orange and Avocado Salad with Sweet Chili Vinaigrette image

Provided by Geoffrey Zakarian

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
Kosher salt and freshly cracked black pepper
1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette
2 oranges, segmented
2 avocados, cut into eighths
1/4 cup extra-virgin olive oil

Steps:

In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

AVOCADO CITRUS SALAD

Avocado Citrus Salad image

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

Ingredients

1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 medium ripe avocados, peeled and sliced
8 to 10 cups torn salad greens
2 medium oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 medium pear, thinly sliced
1 cup green grapes
1/4 cup chopped walnuts

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 :

GINGER-DILL SALMON

Ginger-Dill Salmon image

Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.

Provided by Ali Slagle

Categories dinner, weekday, salads and dressings, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (1 1/2-pound) salmon fillet, skin-on or skinless
Kosher salt and black pepper
6 tablespoons finely chopped dill
1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel)
2 tablespoons extra-virgin olive oil, plus more for serving
1 grapefruit
2 oranges
6 small radishes, cut into thin wedges
1 avocado
Flaky sea salt, for finishing (optional)

Steps:

Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

More about "gingered citrus avocado salad food"

AVOCADO SALAD RECIPE - LOVE AND LEMONS

Web Mar 23, 2021 Raise the oven temperature to 450°F and line a baking sheet with parchment paper. Roast the carrots for 15 to 20 minutes, or until …
From loveandlemons.com
5/5 (11)
Category Salad, Side Dish
Cuisine American

Roast the beets. Note: I like to do this step up to a few days in advance so that the beets can chill before layering into the salad. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Chill until ready to use, then slice into halves or quarters.
Roast the carrots. Raise the oven temperature to 450°F and line a baking sheet with parchment paper. Roast the carrots for 15 to 20 minutes, or until tender. Remove from the oven and slice them in half.
Assemble the salad with the watercress, roasted beets, and roasted carrots. Drizzle with half the dressing, and top with the avocado, pepitas, and microgreens. Drizzle with more dressing and serve extra dressing on the side. Season to taste with salt and pepper, if desired.

Gingered Citrus Avocado Salad Food

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

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

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

GINGER-DILL SALMON

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