AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.
Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.
APPLE AVOCADO SALAD WITH TANGERINE DRESSING
This easy salad is perfect for a hot day and it is very filling. You wouldn't think this mixture of apples, avocados, blue cheese, and tangerine dressing would go together, but it's wonderful!
Provided by Donna Smally
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
- In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 11 g, Cholesterol 3.4 mg, Fat 11 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 73.5 mg, Sugar 5.7 g
TANGERINE AND AVOCADO SALAD
Found this on WholeHealthMD.com Tweeked to my liking and I hope yours This is a Spicy, Cool, Refreshing, and Luscious Salad. Try Jicama or Celery for added crunch!
Provided by Rita1652
Categories Citrus
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk together lime juice, honey, vinegar, salt,garlic, ginger, cayenne and jalapeno.
- With a vegetable peeler, remove 2 long strips of peel (orange part only) from 1 tangerine.
- Cut strips into 1/8-inch zest matchsticks.
- Peel tangerines and separate into segments.
- Cut segments crosswise into 2 or 3 pieces.
- Add avocado, zest, and tangerines to bowl, toss to combine.
- Chill until serving time.
- Sprinkle with sunflower seeds just before serving.
Nutrition Facts : Calories 128.2, Fat 5.8, SaturatedFat 0.7, Sodium 199, Carbohydrate 20, Fiber 3.7, Sugar 13.9, Protein 2.1
JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE
Steps:
- Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
- Dressing
- Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.
TANGERINE TOSSED SALAD
My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.
Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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