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.

Jasmine Smith
Source:, March 2020


Recipe Summary

15 mins
15 mins


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; protein 3g 6% DV; carbohydrates 24.2g 8% DV; exchange other carbs 1.5; dietary fiber 6.9g 28% DV; sugars 15g; fat 16.5g 25% DV; saturated fat 2.3g 12% DV; vitamin a iu 614.6IU 12% DV; vitamin c 95.6mg 159% DV; folate 77.5mcg 19% DV; calcium 68.7mg 7% DV; iron 0.8mg 4% DV; magnesium 29.9mg 11% DV; potassium 562.7mg 16% DV; sodium 257.2mg 10% DV; added sugar 0.5g.