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20 minute dinner recipes

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Orange & Avocado Salad


From EatingWell:  February/March 2006, EatingWell Serves Two

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

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


Cilantro-Lime Vinaigrette



  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.)


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

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 3 fat

Tips & Notes