Orange And Avocado Salad With Sweet Chili Vinaigrette Recipes

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ORANGE & AVOCADO SALAD



Orange & Avocado Salad image

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

Provided by EatingWell Test Kitchen

Categories     Vegan Thanksgiving Side Dish Recipes

Time 25m

Number Of Ingredients 12

1 cup packed cilantro
½ cup extra-virgin olive oil
¼ cup lime juice
¼ cup orange juice
½ teaspoon salt
½ teaspoon freshly ground pepper
Pinch of minced garlic
2 large oranges
8 cups mixed salad greens
1 avocado, diced
¼ cup slivered red onion
½ cup Cilantro-Lime Vinaigrette

Steps:

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

Nutrition Facts : Calories 227.5 calories, Carbohydrate 14.7 g, Fat 18.9 g, Fiber 6.9 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 149.4 mg, Sugar 5.6 g

AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING



Avocado and Orange Salad with Honey and Ginger Dressing image

I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need one!

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 oranges, preferably seedless
1 tablespoon finely chopped fresh ginger
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
2 medium shallots, finely chopped
1 to 2 tablespoons extra-virgin olive oil
2 avocados
1 tablespoon chopped fresh mint leaves, plus whole leaves for garnish
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
4 whole leaves Boston lettuce, washed and dried well
4 while leaves red leaf lettuce, washed and dried well
Sliced pickled ginger, optional

Steps:

  • Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
  • Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
  • In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
  • Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
  • When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.

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.

ORANGE AVOCADO SALAD



Orange Avocado Salad image

For a beautiful salad with an unbeatable combination of flavors, you can't miss with this recipe. We love the mellow avocado together with sweet mandarin oranges and crisp cucumber. The tangy dressing makes this dish special. It's a great summertime salad to serve with grilled meat. -Latressa Allen, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 15

DRESSING:
1/2 cup orange juice
1/4 cup canola oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon grated orange zest
1/4 teaspoon salt
SALAD:
1 medium head iceberg lettuce, torn
2 cups torn red leaf lettuce
1 medium ripe avocado, peeled and sliced
1/4 cup orange juice
1 medium cucumber, sliced
1/2 medium red onion, sliced
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Chill. , Just before serving, toss the greens in a large salad bowl. Dip the avocado slices into orange juice. Arrange the cucumber, red onion and oranges over greens. Add the avocado (discard remaining juice). Serve with dressing.

Nutrition Facts : Calories 132 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

ORANGE AND AVOCADO SALAD



Orange and Avocado Salad image

This colorful salad is a healthy and tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

3 navel oranges
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 large head of red leaf lettuce, torn
1 avocado, peeled, pitted, and thinly sliced
4 radishes, cut into wedges

Steps:

  • Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
  • In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
  • In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

Nutrition Facts : Fiber 4 g

CITRUS AND AVOCADO SALAD WITH ORANGE WATER



Citrus and Avocado Salad with Orange Water image

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Citrus     Orange     Fruit     Grapefruit     Kumquat     Tarragon     Avocado     Pistachio     Healthy     Quick and Healthy     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
1/2 cup kumquats, thinly sliced, seeds removed (optional)
2 tablespoons fresh lemon juice
2 teaspoons orange-flower or rose water
Large pinch of kosher salt
1 avocado, cut into large pieces
3 tablespoons salted or unsalted, roasted pistachios, finely crushed
3 tablespoons tarragon leaves
Extra-virgin olive oil (for drizzling)

Steps:

  • Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren't too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
  • Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
  • Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

AVOCADO AND ORANGE SALAD



Avocado and Orange Salad image

Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 firm, ripe avocados (preferably Hass)
2 heads Boston lettuce, leaves separated
4 navel oranges, peel and pith removed and flesh cut into 1/4-inch-thick rounds (halve if large)
Coarse salt
1/2 cup loosely packed fresh mint leaves
Orange-Muscatel Vinaigrette

Steps:

  • Halve avocados lengthwise; pit and peel, keeping halves intact. Cut each half lengthwise into 4 slices. Arrange lettuce, oranges, and avocados on a platter. Season with salt; garnish with mint. Serve immediately, with vinaigrette on the side.

ORANGE-AVOCADO SALAD WITH JICAMA RECIPE



Orange-Avocado Salad with Jicama Recipe image

Take 15 minutes to make our Healthy Living Orange-Avocado Salad with Jicama Recipe. This Orange-Avocado Salad with Jicama Recipe is not to be missed.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 5

5 navel oranges, divided
3 avocados, peeled, sliced
1 jicama, peeled, cut into thin matchlike sticks
1/2 cup KRAFT Tuscan House Italian Dressing
1/2 cup chopped fresh cilantro

Steps:

  • Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
  • Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
  • Sprinkle with cilantro and reserved zest.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g

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