Best Orange And Avocado Salad With Sweet Chili Vinaigrette Recipes

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

Ingredients

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

ORANGE-AVOCADO SALAD

Orange-Avocado Salad image

This salad features a yummy combination of fruits, veggies and a citrus dressing.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1/3 cup vegetable oil
1 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons lemon juice
1/2 teaspoon ground mustard
1/4 teaspoon salt
Salad greens
3 oranges, peeled, sliced
2 avocados, peeled, pitted and sliced
6 thin slices red onion, separated into rings

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended.
On each of 6 salad plates, arrange salad greens. Top with oranges, avocados and onion. Serve with vinaigrette.

Nutrition Facts : Calories 255, Carbohydrate 19 g, Cholesterol 0 mg, Fat 4, Fiber 5 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg

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

Ingredients

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.