Orange And Avocado Salad With Sweet Chili Vinaigrette Recipes

ORANGE AVOCADO SALAD

For a beautiful salad with an unbeatable combination of flavors, you can't miss with this recipe. We love the mellow avocado together with sweet mandarin oranges and crisp cucumber. The tangy dressing makes this dish special. It's a great summertime salad to serve with grilled meat. -Latressa Allen, Fort Worth, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 15

Orange Avocado Salad image

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.

Nutrition Facts : Calories 132 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

DRESSING:
1/2 cup orange juice
1/4 cup canola oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon grated orange zest
1/4 teaspoon salt
SALAD:
1 medium head iceberg lettuce, torn
2 cups torn red leaf lettuce
1 medium ripe avocado, peeled and sliced
1/4 cup orange juice
1 medium cucumber, sliced
1/2 medium red onion, sliced
1 can (11 ounces) mandarin oranges, drained

AVOCADO-POBLANO CHILE VINAIGRETTE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Avocado-Poblano Chile Vinaigrette image

Steps:

Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.
Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.

Ingredients

3 whole ripe avocados, peel into 1- inch cubes
1/2 cup red onion, peeled and julienned
1 fresh poblano chile, roasted, seeded, peeled and julienned
1/2 cup fresh cilantro, chopped
1/2 cup seasoned rice wine vinegar
1 tablespoon olive or peanut oil
1/2 teaspoon red pepper flakes - optional
Salt, to taste

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Appetizer Quick & Easy High Fiber Dinner Mango Shrimp Avocado Healthy Lettuce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Steps:

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

Ingredients

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices