Orange & Avocado Salad

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4 (78 votes)

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

"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. "
Orange & Avocado Salad

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:


Cilantro-Lime Vinaigrette

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


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

Tips & Notes

  • Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate 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.

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

Carbohydrate Servings: 1/2

Exchanges: 1 fruit, 3 fat

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