Avocado Orange Salad
Recipe submitted by: Tara Dunsmore
Recipe courtesy of: Joy the Baker
For the Salad:
1 large head of Romaine lettuce
1 Navel orange, segmented
2 ripe avocados, sliced
a handful of fresh, chopped flat leaf parsley is also nice
For the Dressing:
1 teaspoon Dijon mustard
3 tablespoons fresh orange juice
1 small garlic clove, finely minced
2 teaspoons honey
3 tablespoons red wine vinegar
1 egg yolk (if you don’t want to use a raw egg, 1 tablespoon of Greek yogurt is great!)
1/2 cup olive oil
salt and coarse ground black pepper to taste
- Coarsely dice and rinse the Romaine lettuce. Place in a large platter. Segment the orange by first slicing off about 1/2-inch of the bottom and top. Slice down the sides of the orange, cutting through all of the pith to reveal the orange flesh. At an angle, slice in between the natural orange segments. A clean orange slice should pop out. Easy! Halve and slice or dice the avocado. Sprinkle oranges segments and avocado slices over the lettuce.
- Combine all ingredients except the olive oil, salt, and pepper in a jar with a sealing lid. Tighten the lid and give the ingredients a good shake. Remove the lid and add the olive oil, salt, and pepper. Replace the lid and shake until dressing is well blended and emulsified. Drizzle over salad. Dressing will last, sealed in the refrigerator, for 3 or 4 days.
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