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 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 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.
Time 25m Number Of Ingredients 12 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.)
Time 10m Number Of Ingredients 5 Steps:
Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.
Time 20m Yield 6 Number Of Ingredients 11 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.
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 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.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well. Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.
Time 20m Yield 6 servings Number Of Ingredients 8 Steps:
If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl. Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper. Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl. Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing. To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith. Once peeled, hold in one hand and carefully cut between membranes to remove the segments. (If possible collect the juices for the dressing.). Cut avocados in halves and remove stones. Remove skin and then slice avocado. Use lemon juice to coat avocado to prevent browning. Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing. Dressing: combine all dressing ingredients in a screw top jar. Shake to combine. Season to taste with salt and freshly ground black pepper.
Number Of Ingredients 6 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.
