Best Orange And Avocado Salad Recipes

CARROT, AVOCADO, AND ORANGE SALAD

Steps:

• Preheat the oven to 400°F.
• Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
• Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
• Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
• While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
• When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
• Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
• Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
• Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

AVOCADO, ORANGE, AND JíCAMA SALAD

Steps:

• With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
• Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

WATERCRESS, AVOCADO AND ORANGE SALAD

Steps:

• Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
• These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
• While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
• Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
• Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO

Steps:

• Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
• Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

CRANBERRY, GLAZED WALNUT, ORANGE, AVOCADO, AND BLUE CHEESE SALAD

Steps:

• Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.

ORANGE AND AVOCADO SALAD

Steps:

• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
• In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
• In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

RAW BEET SALAD WITH JICAMA, AVOCADO, AND ORANGE

Steps:

• Place beets in medium bowl along with jicama, avocado, orange, and cilantro.
• Whisk together orange juice concentrate, lime juice cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.

SPINACH, AVOCADO AND ORANGE SALAD

Steps:

• If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl.
• Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper.
• Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl.
• Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing.
• To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

Steps:

• In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
• Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING

Steps:

• Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
• Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
• In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
• Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
• When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.

AVOCADO, BEET, AND ORANGE SALAD

Steps:

• Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
• Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
• Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.

AVOCADO, ORANGE AND JICAMA SALAD

Steps:

• Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
• Chop strips onto 2 inch sticks, place in a medium bowl.
• Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
• Add sections and juice into bowl with jicama.
• Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
• Pour jelly/juice over jicama and orange sections.
• Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
• Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
• May be served over greens.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Place a little arugula on each serving plate or on a large platter.
• Thinly slice the avocados and arrange the slices on top.
• Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
• Sprinkle the red onion slices and basil over the salad.
• Put all the vinaigrette ingredients into a screw-top jar and shake well.
• Pour the dressing over the salad and serve immediately.

CHICKEN, AVOCADO AND MANDARIN ORANGE SALAD

Steps:

• In a large salad bowl, combine salad greens, mandarin oranges, chicken, onion and pecans.
• In a small bowl, combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado cubes and dressing to salad. Toss and serve.

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO

Steps:

• Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
• Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

WATERCRESS, ORANGE, AND AVOCADO SALAD

Steps:

• For dressing:
• Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
• For salad:
• Cut off all peel and white pith from oranges. Cut between membranes to release segments.
• Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
• *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD

Steps:

• In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
• Place a lettuce cup on each plate and spoon the salad into the lettuce cups. Garnish with orange wedges, if you wish.
• Basic Chinese Black Rice
• A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beet­red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it. Put it high on your list of rices to try.
• Rinse the rice. Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim off any foam floating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.

AVOCADO AND MANDARIN ORANGE SALAD

Steps:

• Make dressing: Combine vinegar, oil, orange juice, mustard, orange peel, lemon juice, sugar, and salt.
• Drain mandarin oranges.
• Slice onions into very thin slices.
• Combine mandarin oranges, sliced avocados and onion rings.
• Cover orange/avocado/onion mixture with dressing and refrigerate.
• Immediately before serving, break up lettuce and spoon orange/avocado mixture over lettuce.

AVOCADO AND ORANGE SALAD

Steps:

• Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith. Once peeled, hold in one hand and carefully cut between membranes to remove the segments. (If possible collect the juices for the dressing.).
• Cut avocados in halves and remove stones. Remove skin and then slice avocado. Use lemon juice to coat avocado to prevent browning.
• Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing.
• Dressing: combine all dressing ingredients in a screw top jar. Shake to combine. Season to taste with salt and freshly ground black pepper.