Tropical flavors come together with eye-catching results in this bright salad. Red sea salt from Hawaii pairs perfectly with sweet-tart orange and creamy avocado, but any finishing salt will yield a fine salad.
- 2 Tablespoons lime juice
- 1 Teaspoon red wine vinegar
- 1 Teaspoon honey
- 2 Tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 3 navel oranges
- 2 ripe avocados
- 1/2 red onion, thinly sliced
- 6 Cups baby spinach
- Hawaiian red sea salt or other finishing salt, to taste
Calories Per Serving298
Folate equivalent (total)208µg52%
- 2 tablespoons finely chopped shallots
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon (generous) Asian sesame oil
- 1 navel orange
- 1 6-ounce bag baby spinach leaves
- 1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
- Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
- Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds cut rounds crosswise in half. Add spinach to dressing toss to coat. Add avocado and orange toss gently.
Nutritional analysis provided by Bon Appétit
- In a small bowl, drizzle vinegar over avocado slices set aside.
- In another bowl, whisk together the olive oil, vinegar, salt and pepper to make the vinaigrette.
- Toss the field greens with the vinaigrette, leaving 1/4 of it to finish the salad.
- Arrange the avocado and orange slices on top of field greens.
- Drizzle the leftover vinaigrette over the salad and grind fresh black pepper over top to serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 7-8 small beets, roughly 1.5 – 2 inches in diameter (*see tips)
- 4 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon + 1 teaspoon sherry vinegar
- 2 oranges + 1 tablespoon freshly squeezed orange juice
- 3 tablespoons hazelnuts, toasted and coarsely chopped
- 1 ripe, yet firm avocado, sliced lengthwise, then horizontally into 1/2-inch slices
- small handful of micro greens (optional)
- olive oil, for drizzling
- Prepare + Roast Beets: Preheat the oven to 400 degrees Fahrenheit (200 degrees C). Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.
- Place beets, gently scrubbed, in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water&ndashso that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.
- Bake for 45 minutes to 1 hour (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife&mdashif the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.
- Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands (or an old kitchen linen, which you do not mind staining). The root and tail should be easily removed.
- Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges. Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.
- Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.
- Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.
Avocado and Orange Chopped Salad
Do you remember ‘back in the day’ when you would go to most restaurants and every table had a bottle of oil and vinegar sitting by some napkins and you wondered who the heck would EVER be satisfied with such a simple dressing when you could order a salad with creamy Thousand Island or Ranch dressings? I do and I confess I was one of those culprits.
I couldn’t even stand what was called Italian dressing back then but it was just a derivation of the same thing but with dried herbs as the bonus. Not much better. If I knew then what I know now I could have been enjoying salads like this Avocado and Orange Chopped Salad many years ago!
Fortunately, as surely as I eventually segued from margarine to butter I also made the move from those creamy (and I’m certain store-bought) dressings to lighter and more flavorful fare. The biggest impetus for that change was the discovery of what had previously been a mysterious and foreign entity…olive oil. I won’t deny that the first time I tried olive oil I might have been less than excited I think we do get used to certain things and change is hard but I knew it was supposed to be better for us than butter and I kept at it and I’m so glad I did.
It’s a staple in my kitchen today and guess what I have sitting next to my stove. Well, a bottle of olive oil and some balsamic vinegar the better to make my own dressings with my dear!
While I have a great salad dressing recipe to share with you today more than anything I would love to encourage those of you still buying bottled products to try something new. I absolutely love a simple olive oil and balsamic vinegar dressing on salads today I’m so bad I don’t even mix them. I simply pour a bit of olive oil over my greens and shake a bit of vinegar on top and voila done. And delicious.
There are two things I make in my kitchen that are amazing when crafted at home but that too often people think are more timely or complicated than they are and that’s cocktails and salad dressings. I’ve done my work sharing cocktails and it’s easy to see that most are a 5 minute prep and the same is true with salad dressings. Most often a combination of olive oil, vinegar, seasoning, salt and pepper.
That’s it…easy right? And no dry seasonings either this is a time when the use of fresh ingredients will really make your salads sing. For this salad today I included avocado, oranges, candied almonds, dried cranberries and green onion with a touch of orange juice in the dressing. It tasted like summer (especially if I ignore the snow outside).
My oldest daughter used to say lettuce was simply a vehicle for dressings and she’s right isn’t she who eats plain lettuce anyway? But if we’re going to flavor lettuce, let’s do it right. Fresh basil, chives, rosemary and thyme are my favorite herb additions but then I do grow those from May through October outside and even manage to keep a small lot going through the winter! One huge change over the years since my ‘awakening’ is the wide variety of olive oils available.
Different olive oils really can make a difference in the end result so experiment a bit depending on the ingredients in your salad. I love the olive oils from California Olive Ranch and I used the Arbequina Extra Virgin Olive Oil in this recipe today much like wine each oil has their own taste profile and excels with certain foods. The Arbequina shows notes of tropical fruits and fresh artichoke and is perfect for pestos and salads or used for drizzling over bruschetta. Simply perfect for both avocado and orange.
I don’t know about you but this salad is so representative of our Easter meal today. Where many years ago I might spend hours preparing a feast for family and friends, I made the decision years ago to only do that on Thanksgiving both Christmas and Easter have segued to meals that are not just easier but lighter too. I can only handle that ONE day of overdoing it each year!
We have grown to love a simple lamb roast with a salad on the side, some homemade rolls and that one spectacular dessert and we’re happy. This salad is a perfect fit and the dressing is so good you’ll want a batch on hand for more than just this salad trust me the bottle I have in my fridge now says so!
I decided to make a new version of a Honey Mustard Salad Dressing using olive oil instead of mayonnaise. Can I just say how much I love this lighter version of Honey Mustard Dressing? Let’s see, so far this week I’ve used it for this salad, another salad (shown above) with raspberries, blackberries, croutons, cheese and avocado and last night I served it with pan fried chicken tenders as a dipping sauce. I mean we LOVE it!
If you have ever purchased or even made a honey mustard dressing you have to try this version with olive oil it’s so fantastic that I think it’s my new house dressing. Maybe it’s a leap of faith but I promise once you start to make your own dressings you will never turn back. So easy, so good and so versatile.
Please take a moment to visit my friends sharing posts today with The Food Network all created as great side dishes for your Easter Meal. We’ve got a pin board too showcasing dishes from every week of our #SensationalSides so come visit!
Orange Salad Variations:
- Serve over arugula or spinach instead of baby greens.
- Add cucumbers or roasted beets for extra vegetables.
- Swap red onion for shallots.
- Add shrimp, crab, or chicken for protein.
- Top with walnuts or pecans for crunch.
- Sprinkle with blue cheese or goat cheese.
Ingredients of Orange and Avocado Salad
- 1 orange
- 1 handful baby spinach
- 1 tablespoon shallots (small onions)
- 1 tablespoon orange juice
- 1 avocados
- 5 leaves watercress
- 4 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup
How to make Orange and Avocado Salad
Firstly, you need to prepare a dressing for your salad. To do that, take a bowl and put extra virgin olive oil, maple syrup, and orange juice.
Now take the watercress and remove the tough stems from it and chop it further into fine pieces. Put watercress and baby spinach leaves under running water so as to remove dirt.
When done rinsing, take an orange and peel it. Remove its pith if needed. Cut each orange pieces in half. Next take a shallot and chop it finely.
Take avocado, peel and cut it in half, removing the seed. Slice them further into relatively small parts. In a bowl, add all the ingredients except the dressing and pour the dressing over. Serve fresh and relish.
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A California style orange avocado salad recipe with a creamy scallion lime dressing drizzle !
Hope everyone had a fabulous weekend, we had the loveliest weather in Southern California, not too cold and not too hot, just perfect for hitting the farmers market on Sunday morning with a coffee to go in search for the perfect produce for my avocado salad recipe I’ve been dreaming about. The sight of fresh colorful produce and fresh cut flowers is like a beautiful painting to be hung on the wall.
There was an abundance of a mixed variety of organic oranges: cara cara, blood oranges and navels, I couldn’t decide on just one so I grabbed a few to make the loveliest orange avocado salad recipe. I grabbed 2 bunches of the freshest cilantro picked that morning, for a creamy lime dressing to drizzle over the top.
You guys know how much i love California, and the abundance of fresh and organic produce variety is one of the main reasons why. Strawberries, chard, kale, carrots , cauliflower, cabbage, you name it, we got it so beautifully just showing off on every little farmers market table.
Personally I just love getting my produce from my local farmers, having direct contact with the person who grew, picked, watered the things I’m about to eat. There’s some kind of undeniable magic in that !
Here’s a little Monday trivia for you : Did you know that California grows nearly half of the vegetables, fruits and nuts grown in the United States ? To be exact 100% of the United State’s supply of almonds is grown in California. So it makes sense that California Farming is one of the largest employers in our state and it generates over $100 Billion in annual economic activity for our state.
As we all know, we have had a very serious drought problem in California for the past years. California’s farming and ranching community is highly aware of the need to make the most of our natural resources and are committed to using water efficiently and responsibly. You can learn more about California farming and ranching by checking out cultivatecalifornia .com
It is always difficult for me to choose from such beautiful produce, I mean i really wanted to get one of each of everything and throw them all in a huge eclectic salad, imagine that ! But I settled on a variety of oranges because you know i am so fond of them, and some creamy avocado for a seasonal orange avocado salad that is a total winner with grown ups and kids alike.
I picked up two scallions and a bunch of fresh cilantro to buzz up a creamy lime dressing to add that je ne sais quois to my meal. I’d have to say i never would have thought a vegan salad would be so perfectly delicious but it is. However feel free to add some creamy goat cheese on top if you desire, it would make for the perfect addition.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Orange Almond Salad with Avocado
Orange Almond Salad with Avocado – romaine salad tossed with an orange balsamic vinaigrette. My favorite lunch salad! Also a great dinner starter salad. Eat a whole bowl guilt free since it’s paleo, Whole30, vegan, gluten free and low carb!
Shawn was working out of town all last week. He got a last minute wiring job that was about 2.5 hours away, and they were so desperate for workers that they offered to put him in a hotel for the week as incentive. So rather than commuting for 5 hours a day, he stayed in a hotel. This is the longest we’d been apart since college and I sure did miss the guy!
The first night, I was so scared to go to bed by myself. Every little creak and crack sounded like a murderer trying to break in. I don’t think I fell asleep until after midnight. The bed sure felt lonely without him.
I also began to appreciate how much he does around the house. Normally he takes the trash cans out on garbage day, refills our Alhambra water dispenser when the jug is empty, waters the plants, gets the mail, he even fills up my water bottle before bed time. With him out of town, I sure did have a lot of extra “around the house” chores.
But the best chore that Shawn does is prepping our lunch salads for the week on Sundays while I write my Monday blog post. But he was gone, so I had to scramble each morning to think of what to bring for lunch. Which really means I just ate out at Panera everyday for lunch. My wallet was not happy with me at the end of the week. It’s much better to make salads at home.
I am a big fan of the salad in a mason jar, and thanks to our vacuum sealer that we got as a wedding present, and this mason jar attachment, we can make 5 days worth of lunch salads that will stay fresh until they’re opened. I think Shawn loves volunteering for the job because he has so much fun using the vacuum sealer. Ladies, give a guy a machine, and he will chop salads for you.
My very favorite salad to make for our mason jar salads is this orange almond salad with avocado. I have seriously had this salad for lunch for about 1 month, and I’m still not sick of it. It’s that good. The flavors are amazing. Bright citrus from the orange, creamy avocado, nutty bite from the almonds, and a little kick from the green onions. It is tossed in an orange balsamic vinaigrette, which is my current favorite salad dressing. While this orange almond salad with avocado is light, it is still plenty filling for lunch or dinner. It’s also a favorite to serve as a starter salad for a dinner party.
When I make this orange almond salad with avocado for lunch I’ll add in some grilled chicken breast for added protein, but this salad is still delicious without any meat. Great way to keep it vegan!
If you want to make this in a mason jar layer it: orange segments, chicken, romaine lettuce, green onions and then wrap the almonds in a saran wrap pouch for the top so they stay crunchy. I bring the salads in a jar, whole avocados, and the dressing in a different mason jar. When it’s lunch time I dump it all in a bowl, cut up the avocado, and top it with the dressing. Delicious!