Orange and Avocado Salad

Orange and Avocado Salad

Serves 4
Tropical flavors come together with eye-catching results in this bright salad. Red sea salt from Hawaii pairs perfectly with sweet-tart orange and creamy avocado, but any finishing salt will yield a fine salad.
  • 2 tablespoons lime juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 3 navel oranges
  • 2 ripe avocados
  • 1/2 red onion, thinly sliced
  • 6 cups baby spinach
  • Hawaiian red sea salt or other finishing salt, to taste
  • 1/4 teaspoon ground black pepper
You must be signed in to use shopping lists. Sign in or create account
Whisk together lime juice, vinegar, honey and oil. Season with salt and pepper, and set aside.

Remove peel and all of white pith from the oranges with a knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pits. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.

Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian red sea salt to taste. Serve immediately.
Nutritional Info: 
Per Serving: Serving size: About 2 cups, including 1/8 teaspoon finishing salt, 200 calories (110 from fat), 13g total fat, 2g saturated fat, 430mg sodium, 27g carbohydrates, (10 g dietary fiber, 13g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion