Orange & Avocado Salad

Orange & Avocado Salad

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

From EatingWell: February/March 2006, EatingWell Serves Two
Yield: 4 servings, about 2 cups each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

Cilantro-Lime Vinaigrette

  1. 1 cup packed cilantro
  2. 1/2 cup extra-virgin olive oil
  3. 1/4 cup lime juice
  4. 1/4 cup orange juice
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon freshly ground pepper
  7. Pinch of minced garlic

Salad

  1. 2 large oranges
  2. 8 cups mixed salad greens
  3. 1 avocado, diced
  4. 1/4 cup slivered red onion
  5. 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

Nutrition

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

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

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 3 fat