Orange navel salad with avocado


California Navel Orange Salad with Avocado and Citrus Vinaigrette is a simple yet delicious salad with orange flavor.

Orange salad with avocado
Orange navel salad with avocado

Made with California navel oranges, avocado, and red onions, this salad is served on mixed baby greens and topped with a citrus vinaigrette. Sea oranges are in season at the moment, so I have been adding them to salads and smoothies throughout the month. Its bright and sweet flavor enhances the flavor of any sweet or savory dish. For more orange salad recipes, try this Orange and watercress salad with red onions and gorgonzola And Grilled shrimp avocado, fennel and orange salad.

Orange salad with avocado

She teamed up with California Citrus Growers to create this orange salad recipe. Navel orange is a tangy, sweet sour and is just perfect in this salad. It’s the perfect side dish for any meal, just add your favorite protein on the side. I think scallops or grilled shrimp would be great with this one.

In addition to its wonderful flavor, orange contains a large amount of nutrients. We all know that oranges are high in Vitamin C – they are the favorite fruit when you want to support your immune system. But it is also a good source of fiber and folate. Did you know that about three quarters of the US population has an eating pattern that is less than the recommended amount of fruit? Oranges are an excellent way to meet your daily fruit goals.

Why do they call it navel orange?

I have called navel oranges for the navel-like formation at its floral end. California’s unique growing conditions create the sweetest and juicest fruit. It is a delicious and healthy snack on the go.

Tips for buying and cooking navel oranges

  • California-grown navel orange is available from November through June.
  • When shopping for navel oranges, choose one that smells fresh and feels heavy for its size – which tells you it’s rich in juiciness.
  • To keep citrus fruits fresh longer – up to three weeks – keep them in the refrigerator.
  • Wash the oranges before cutting them.
  • Bring the oranges to room temperature before preparing the vinaigrette to ensure that you get the most juice.
  • Remains or chunks of oranges should be cooled within two hours.

How to make citrus vinegar

This simple orange salad dressing uses both orange juice and peel for maximum flavor. Make sure to use fresh juice, not bottled, for best results. To prepare the vinaigrette, just whisk the ingredients below. It will stay in the refrigerator for up to a week.

  • Fresh orange juice
  • Zest orange
  • Red wine vinegar
  • olive oil
  • Dijon Mustard
  • honey
  • Salt and Pepper

Types of orange salad:

  • Serve over watercress or spinach in place of small greens.
  • Add toasted cucumber or beets for more vegetables.
  • Replace the red onions with leeks.
  • Add shrimp, crab, or chicken for protein.
  • Top with walnuts or pecans for a crunch.
  • Sprinkle with blue cheese or goat cheese.

Marine orangeOrange salad with avocadoOrange salad with avocado

More orange recipes you’ll love:

Orange navel salad with avocado

278.5 Callus 3 protein 24 Carbohydrates 20 Fats

Preparation time: 15th Accurate

Cooking time: 0 Accurate

Total time: 15th Accurate

Navel Orange Salad with avocado and citrus vinegar is a simple yet delicious salad with orange flavor.

  • 3 Glasses Mixed vegetables
  • 4 Navel orangeAnd Peeled
  • 6 ounce Hass avocadoAnd From 1 large or 2 small slices
  • 1/4 cup Sliced ​​red onions
  • Kosher salt and pepper

For citrus sauce

  • 3 Large spoons Fresh orange juiceAnd Plus 1 teaspoon of flavor
  • 2 1/2 Large spoons Red wine vinegar
  • 1/4 cup olive oil
  • 1 small spoon Dijon Mustard
  • 1 small spoon honeyAnd Delete for the full 30
  • Kosher salt and fresh black pepper to taste
  • Arrange the lettuce in a large plate or bowl, or divide between 4 large plates.

  • Cut an orange into 1/4 inch thick round slices and carefully scoop out any seeds.

  • Arrange oranges, avocados, and red onions in and around the lettuce, and season with salt and pepper.

  • Mix the vinaigrette ingredients to taste, and adjust salt and pepper as needed.

  • Serve the vinaigrette on the side or place it on top of a salad.

service: 1Fourth saladAnd Calories: 278.5CaloriesAnd Carbohydrates: 24GAnd protein: 3GAnd Fat: 20GAnd Saturated fat: 3GAnd sodium: 48.5MgAnd the basic: 7GAnd sugar: 15thG

Blue Smart Points: 7

Green Smart Points: 7

Purple Smart Dots: 7

Key words: Orange salad, orange salad with avocado

Disclosure: This publication is sponsored by California Oranges. Thank you for supporting the brands that make Skinnytaste possible. All my thoughts. Image credit: Irene Alvarez

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