Navel Orange Salad with Avocado
Ingredients
The salad
-
3
cups
mixed baby greens
-
4
navel oranges, peeled
-
6
oz
Haas avocados, sliced
-
¼
cup
sliced red onion
-
Kosher salt and pepper
The citrus vinaigrette
-
3
tablespoons
fresh squeezed orange juice
-
1
teaspoon
orange zest
-
2½
tablespoons
red wine vinegar
-
¼
cup
olive oil
-
1
teaspoon
Dijon mustard
-
1
teaspoon
honey (omit for Whole30)
-
Kosher salt and freshly cracked black pepper to taste
Instructions
- Arrange the mixed baby greens on a large platter or divide between 4 large plates.
- Cut the navel oranges into ¼-inch thick round slices and remove any seeds.
- Arrange the orange slices, avocado slices, and red onion on top of the greens and season with salt and pepper.
- Whisk together the ingredients for the citrus vinaigrette, tasting and adjusting salt and pepper as needed.
- Serve the vinaigrette on the side or drizzled over the salad.
Nutrition Facts (estimated)
Servings
4
Calories
278
Total fat
20g
Total carbohydrates
24g
Total protein
3g
Sodium
48.5mg
Cholesterol
0mg
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