Orange & Avocado Salad

By MBEDEWY Articles salads March 11, 2023

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Orange & Avocado Salad

Recipe Summary

total:

25 mins

Servings:

Nutrition Profile:

Dairy-Free
Gluten-Free
Healthy Immunity
Healthy Pregnancy
High Fiber
Low Added Sugars
Low Carbohydrate
Low Sodium
Vegan
Vegetarian

Nutrition Info

Ingredients

Cilantro-Lime Vinaigrette

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

Salad

2 large oranges
8 cups mixed salad greens
1 avocado, diced
¼ cup slivered red onion
½ cup Cilantro-Lime Vinaigrette

Directions

Instructions Checklist

Step 1

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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Step 2

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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, ,High-Fiber,Low-Sodium
, Gallery Orange & Avocado Salad Recipe Summary total: 25 mins Servings: 4 Nutrition Profile: Dairy-Free Gluten-Free Healthy Immunity Healthy Pregnancy High Fiber Low Added Sugars Low Carbohydrate Low Sodium Vegan Vegetarian Nutrition Info Advertisement Ingredients Cilantro-Lime Vinaigrette 1 cup packed cilantro ½ cup extra-virgin olive oil ¼ cup lime juice ¼ cup orange juice ½…
, http://www.edamam.com/ontologies/edamam.owl#recipe_9293163b09aa19bcd8839e2efbc75cd0

, 4
, High-Fiber,Low-Sodium
, Vegan,Vegetarian,Pescatarian,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:

This recipe calls for:
Cilantro-Lime Vinaigrette
1/2 cup Cilantro-Lime Vinaigrette, (recipe follows)
8 cups mixed salad greens
1 cup orange segments
1 avocado, diced
1/4 cup slivered red onion

,
, Gallery Orange & Avocado Salad Recipe Summary total: 25 mins Servings: 4 Nutrition Profile: Dairy-Free Gluten-Free Healthy Immunity Healthy Pregnancy High Fiber Low Added Sugars Low Carbohydrate Low Sodium Vegan Vegetarian Nutrition Info Advertisement Ingredients Cilantro-Lime Vinaigrette 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 Salad 2 large oranges 8 cups mixed salad greens 1 avocado, diced ¼ cup slivered red onion ½ cup Cilantro-Lime Vinaigrette Directions Instructions Checklist Step 1 To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth. Advertisement Step 2 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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High-Fiber Low-Sodium

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