Orange & Avocado Salad

4.1 (59)
Orange & Avocado Salad

This colorful salad would be a welcome addition to a Mexican-inspired meal.

Yield: 4 servings, about 2 cups each
Active Time: 25
Total Time: 25

Ingredients

Cilantro-Lime Vinaigrette

  • 1 cup packed cilantro
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Pinch of minced garlic

Salad

  • 2 large oranges
  • 8 cups mixed salad greens
  • 1 avocado, diced
  • 1/4 cup slivered red onion
  • 1/2 cup Cilantro-Lime Vinaigrette

Preparation

  1. To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
  2. To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a salad bowl, cut the segments from their surrounding membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to coat. (Refrigerate the extra dressing for up to 2 days.)

Tips & Notes

  • Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.

Nutrition

Nutrition Per Serving

calories 228
fat 19 g (3 g sat, 14 g mono)
cholesterol 0 mg
carbohydrates 15 g
protein 3 g
fiber 7 g
sodium 149 mg
potassium 701 mg

Nutrition Bonus Vitamin C (89% daily value), Vitamin A (66% dv), Folate (47% dv), Potassium (20% dv)

Carbohydrate Serving 1/2

Exchanges 1 fruit, 3 fat

From EatingWell February/March 2006, EatingWell Serves Two