This gorgeous salad, packed with vitamin C, will help keep you and your friends healthy during the winter months. Hot chili oil brings the heat in the dressing, while toasted sesame oil adds a nutty note. Creamy avocado and cooling mint balance out the flavors. Source:, March 2020

Jasmine Smith


Ingredient Checklist


Instructions Checklist
  • Whisk sesame oil, tamari, sherry vinegar, balsamic vinegar, chili oil and sugar in a small bowl until emulsified, about 20 seconds. Set aside.

  • Cut oranges crosswise into 1/4-inch-thick slices. Evenly divide the orange slices and avocado slices among 8 salad plates, alternately layering each fruit. Sprinkle the salads with chile and shallot slices. Drizzle each with 1 tablespoon of the vinaigrette; sprinkle with mint and cilantro leaves.


To make ahead: Cover and refrigerate vinaigrette for up to 5 days. The oil may solidify, so bring to room temperature and whisk before using.

Nutrition Facts

242 calories; 16.5 g total fat; 2.3 g saturated fat; 257 mg sodium. 563 mg potassium; 24.2 g carbohydrates; 6.9 g fiber; 15 g sugar; 3 g protein; 615 IU vitamin a iu; 96 mg vitamin c; 77 mcg folate; 69 mg calcium; 1 mg iron; 30 mg magnesium; 1 g added sugar;