Orange and Avocado Salad with Citrus, Mint and Vanilla Dressing
This is a good late winter recipe when the navel oranges are in season. If Cara Cara oranges are available, they’re wonderful! Some people believe they are a cross between a grapefruit and an orange. They aren’t, so don’t worry if you can’t eat grapefruit. Also, any of the mandarin family are good in this salad as well. Feel free to mix up the greens however you’d like. If you have access to watercress, for instance, it would add a nice peppery flavor. You may also substitute thinly sliced fennel instead of cucumber.
- 2 large navel oranges, peeled vertically and cut into segments
- 1 avocado, peeled and sliced
- 1 red onion, peeled and sliced into thin rings
- 1/2 English cucumber, thinly sliced
- 6 ounces arugula, baby spinach, baby greens or head lettuce
- 3 ounces or a package of sunflower sprouts or pea shoots
- Feta or blue cheese crumbled (optional)
- Peel the oranges with a knife, removing all the white pith possible. Separate the segments of the oranges from the thin filament as well as possible. Squeeze the remainder of the orange for the juice. Set aside.
- Prepare the avocado, onion and cucumber.
- Blend the salad dressing ingredients in a bottle or jar, shake and taste, adjusting flavors to taste.
- Place the greens and spouts in a large bowl or on individual plates. Add orange and avocado slices and cucumbers, toss with dressing. Top with cheese if desired.
- Serves 4
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