Recipe Image

Orange & Avocado Salad

  • 25 m
  • 25 m
EatingWell Test Kitchen
“This colorful salad would be a welcome addition to a Mexican-inspired meal.”

Ingredients

    • 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

Directions

  • 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.)
  • Make Ahead Tip: The recipe makes 1¼ cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.
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