Orange & Avocado Salad

Rating: 4.75 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

Gallery

Recipe Summary

total:
25 mins
Servings:
4
Nutrition Profile:
Low Carbohydrate
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Vegan
Low Sodium
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Cilantro-Lime Vinaigrette
Salad

Directions

  • To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

    Advertisement

  • 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

Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 2 days.

Nutrition Facts

Serving Size: about 2 cups
Per Serving:
228 calories; protein 3.3g; carbohydrates 14.7g; dietary fiber 6.9g; sugars 5.6g; fat 18.9g; saturated fat 2.7g; vitamin a iu 3290.3IU; vitamin c 53mg; folate 186.7mcg; calcium 88.9mg; iron 1.8mg; magnesium 48mg; potassium 700.6mg; sodium 149.4mg; thiamin 0.2mg.
Exchanges:

1 fruit, 3 fat
Advertisement

Reviews (5)

Read More Reviews
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
Nancy
Rating: 5 stars
12/15/2017
great! Read More
EatingWell User
Rating: 5 stars
10/31/2011
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! Read More
Advertisement
lucygj992@gmail.com
Rating: 5 stars
10/30/2011
I used spinach instead of the salad greens and it was really good! Read More
EatingWell User
Rating: 3 stars
05/06/2013
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
Advertisement
Kathy Weaver
Rating: 5 stars
10/30/2011
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. Read More
chandvakil@gmail.com
Rating: 5 stars
10/29/2011
best salad ever. best salad i've ever made. I'll be making this for a party or potluck sometime! Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/02/2021