Orange and Avocado Salad is yummy – especially the dressing! This is a very colorful and healthy salad to serve your family and friends. I often substitute Hazelnut oil when making this salad. In winter, ruby grapefruit are delicious to use. We have some great tangelos out right now and that is what I used last night. I cook what is in season…mostly!
This refreshing and delicious salad recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More wonderful Salads and Salad Dressing Recipes.
- 2 tablespoons champagne vinegar
- 2 tablespoons grapefruit juice
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1 tablespoon chives, chopped
- 1 teaspoon lime zest, freshly-grated
- Salt and black pepper to taste
- 6 tablespoons walnut oil
- 1 large head butter lettuce, washed, dried and broken up into large leaves*
- 2 avocados, sliced
- 2 oranges, sectioned
- 1/2 red onion, sliced into very thin slices
- 1/2 cup pecan halves, lightly toasted, broken into pieces
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.
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.
You can use ruby grapefruit sections or tangelos in place of the oranges, if you desire.
Makes 8 servings.
* You may use a mixture of different types of lettuces if desired.
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