Time 10m Yield 2 servings. Number Of Ingredients 12 Steps:
On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside. In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado. Pour vinegar dressing over all. Enjoy.
Number Of Ingredients 13 Steps:
Prepare the salad dressing by mixing all ingredients in a small bowl. Use a whisk to blend all ingredients together until the dressing is thick and emulsified. Adjust the chili flakes to your taste. Also, read notes for adjusting the sweet : tangy balance of the dressing and work accordingly. To make the salad, start by adding your greens to a large salad plate. Drizzle 2 Tablespoons of the salad dressing over the greens and toss them well to coat. Peel the avocado and remove the seeds. Use a small spoon to remove each avocado half from its shell, and then use a small paring knife to slice the avocados into slices. Arrange the avocado slices over the greens in clumps of 3-5 slices. Add the Mandarin Oranges over the greens, followed by the shallots and nuts, and sprinkle some chili flakes on top. Chili flakes are optional, but even a tiny pinch adds a great contrast of spice to the sweetness of the Mandarin Oranges. Drizzle about 3 tablespoons of the dressing (more or less to your tastover the finished salad and serve right away. Enjoy!
Time 30m Yield 6-8 servings. Number Of Ingredients 15 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.
Time 25m Yield 4 servings Number Of Ingredients 14 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.
Time 1h20m Yield 4 servings Number Of Ingredients 8 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.
Time 15m Number Of Ingredients 7 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.
Time 20m Yield 10 Number Of Ingredients 13 Steps:
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving. In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Time 10m Yield 2-3 serving(s) Number Of Ingredients 7 Steps:
Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl. Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado. Pour the dressing over the salad and blend gently.
Time 10m Yield 12 servings, 1-1/2 cups each Number Of Ingredients 5 Steps:
Combine all ingredients except dressing in large bowl. Add dressing; toss to evenly coat.
More about “avocado orange salad dressing recipes”
Time 15m Yield 6 servings, 1 cup each Number Of Ingredients 6 Steps:
Combine oranges, avocados and cucumbers in large bowl. Drizzle with dressing; toss to coat. Sprinkle with cilantro and lime zest.
