Cuban Style Orange Citrus Avocado Toast Salad Recipes

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CUBAN-STYLE ORANGE CITRUS AVOCADO TOAST SALAD



Cuban-Style Orange Citrus Avocado Toast Salad image

Avocado toast meets salad. An orange citrus vinaigrette has just the right amount of brightness to balance the rich avocado and salty pop of feta.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 large avocado, halved, pitted, scooped and quartered
1/3 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette
4 cups mixed baby greens
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced
Kosher salt
1 small orange, cut into 8 wedges

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
  • Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
  • Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.

AVOCADO SALAD CUBAN STYLE



Avocado Salad Cuban Style image

Very easy and delicious salad

Provided by Lynn Clay

Categories     Fruit Appetizers

Time 20m

Number Of Ingredients 10

2 ripe avocados, sliced thinly
1 c cherry tomatoes, sliced in half
1/2 large sweet red onion, sliced into rings
2 Tbsp cilantro, fresh
sea salt
DRESSING
1/4 c olive oil, extra virgin
juice of 3 limes (about 1/4 cup)
1/2 pkg sazon goya
salt and pepper, to taste

Steps:

  • 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
  • 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
  • 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
  • 4. Salt the avocados.
  • 5. Pour dressing over everything.
  • 6. Top with fresh cilantro.

CITRUS AVOCADO SALAD



Citrus Avocado Salad image

This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

12 cups torn salad greens
2 medium grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
2 medium ripe avocados, peeled, pitted and cut into chunks
1 small red onion, thinly sliced and separated into rings
DRESSING:
1/2 cup canola oil
1/4 cup sugar
3 tablespoons lemon juice
1-1/2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon grated onion

Steps:

  • Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 175 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE



Orange and Avocado Salad with Sweet Chili Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
Kosher salt and freshly cracked black pepper
1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette
2 oranges, segmented
2 avocados, cut into eighths
1/4 cup extra-virgin olive oil

Steps:

  • In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
  • Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

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