Orange & Avocado Salad

7 Ratings
  • 5 7
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

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

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Recipe Summary test

total:
25 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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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.

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  • 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
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