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Hints & Tips
This refreshing and delicious Orange and Avocado Salad recipe and photo were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
"This salad is yummy, especially the dressing. I often use
Hazelnut oil, as well. In winter, ruby grapefruit in nice. We have some great
tangelos out right now and that is what I used last night. I cook what is in season...mostly!"
Salads and Salad Dressing Recipes.
Orange and Avocado Salad Recipe
Salad and Salad Dressing,
Yields: 8 servings
Prep time: 30 min
2 tablespoons champagne vinegar
2 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon Dijon-style mustard
1 tablespoon chopped chives
1 teaspoon finely-grated lime
black pepper to taste
6 tablespoons walnut oil
1 large head butter lettuce, washed, dried and broken up into large leaves*
2 oranges, sectioned
onion, sliced into very thin slices
1/2 cup lightly toasted pecan halves, broken into pieces
* You may use
a mixture of different types of lettuces if desired.
To prepare dressing: In a jar or bowl, combine vinegar, grapefruit juice, honey, mustard,
chives, lime zest, salt, pepper, and walnut oil; shake or stir well and set aside. Store, covered, in the refrigerator.
Serve at room temperature. Shake or stir just before serving.
To prepare salad: Place salad leaves onto a salad plate or individual salad plates. Compose
salad with sliced avocado, oranges sections, onion slices, and toasted pecans. Drizzle
dressing over the top of the salad and serve.
Variations: You can use ruby grapefruit sections
or tangelos in place of the oranges, if you desire.
Makes 8 servings.