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Orange & Avocado Salad
Orange & Avocado Salad
8 Reviews
From: EatingWell Magazine, February/March 2006
This colorful salad would be a welcome addition to a Mexican-inspired meal.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Cilantro-Lime Vinaigrette
- 1 cup packed cilantro
- ½ cup extra-virgin olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Pinch of minced garlic
- Salad
- 2 large oranges
- 8 cups mixed salad greens
- 1 avocado, diced
- ¼ cup slivered red onion
- ½ cup Cilantro-Lime Vinaigrette
Preparation
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Active
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Ready In
- To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
- 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.)
- Make Ahead Tip: The recipe makes 1¼ cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.
- Serving size: about 2 cups
- Per serving: 228 calories; 19 g fat(3 g sat); 7 g fiber; 15 g carbohydrates; 3 g protein; 187 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 3,290 IU vitamin A; 53 mg vitamin C; 89 mg calcium; 2 mg iron; 149 mg sodium; 701 mg potassium
- Nutrition Bonus: Vitamin C (88% daily value), Vitamin A (66% dv), Folate (47% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 fruit, 3 fat
Reviews 8
December 14, 2017
By: Nancy
great!
May 05, 2013
By: EatingWell User
Too bitter until I added honey
Way too acidic, and I like acid. I added honey to the dressing and it was perfect. Really refreshing salad.
Pros: Fresh
Cons: Bitter, too acidic
June 14, 2011
By: chandvakil
best salad, ever.
best salad i've ever made. I'll be making this for a party or potluck sometime!
April 13, 2010
By: EatingWell User
Delicious, except I should have used light olive oil. Mine had a bitter taste. The sharpness of the dressing is tempered nicely by the avocado. I also left out onions and added spinach and cucumber.
January 28, 2010
By: lucygj992
I used spinach instead of the salad greens and it was really good!
January 17, 2010
By: Kathy Weaver
I served this with spaghetti and meatballs for a dinner party and it was a big hit. One of our guests said it was the best salad she had ever eaten. I left the onions out, because one guest doesn't eat onions and served it with a modification of the cilantro dressing.
January 10, 2010
By: EatingWell User
Avocados are low in "bad fats" and high in monounsaturated. Enjoy avocados in moderation. Also sub for mayo on a sandwich for a healthy buttery taste. Your myth is completely false.
September 04, 2009
By: EatingWell User
this really looks good.
but
this really looks good.
but myth or fact? I thought avacados were bad for people who have hi cholestrol. But I will still try this one. thanks!
