AVOCADO CITRUS SALAD
We have a 2-1/2-acre avocado grove. It's located on a high slope just north of town. In the distance, we see foothills covered with avocado and citrus groves. Those two crops make a great combination in this salad. Friends always request it. -Dorothy Kostas, Escondido, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.
Nutrition Facts :
AVOCADO CITRUS SALAD RECIPE BY TASTY
Utilizing all the components of citrus-zest, flesh, and juice-this salad is sure to brighten up any table. Avocado adds a creamy counterpoint to the tangy sweetness of the citrus, while arugula adds a peppery bite. Feel free to use a range of fruit-grapefruit and all varieties of oranges work great, as do mandarins, tangerines, and Meyer lemons. The more variety, the prettier the salad will be!
Provided by Danielle DeLott
Categories Sides
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
- Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
- Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
- Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
- Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
- Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 2 grams, Sugar 19 grams
AVOCADO-CITRUS SALAD WITH SWISS CHARD
Swiss chard and mixed greens topped with citrus fruit, avocado, red onion, and cashews and drizzled with a citrus vinaigrette. You can use any combination of citrus fruits, such as grapefruit, oranges, tangerines, or pomelos.
Provided by cchristi4
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
- Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
- Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 10.9 g, Fat 13.9 g, Fiber 3.5 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 163.7 mg, Sugar 5 g
CITRUS AVOCADO SALAD
This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 175 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MY FAVORITE AVOCADO SALAD
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
AVOCADO CITRUS SALAD
This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
- Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.
Nutrition Facts : Calories 168 g, Fat 14 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g
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