New This Month

Avocado and Orange Salad

Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.

  • Servings: 10

Source: Martha Stewart Living, June 2004


  • 3 firm, ripe avocados (preferably Hass)
  • 2 heads Boston lettuce, leaves separated
  • 4 navel oranges, peel and pith removed and flesh cut into 1/4-inch-thick rounds (halve if large)
  • Coarse salt
  • 1/2 cup loosely packed fresh mint leaves
  • Orange-Muscatel Vinaigrette


  1. Halve avocados lengthwise; pit and peel, keeping halves intact. Cut each half lengthwise into 4 slices. Arrange lettuce, oranges, and avocados on a platter. Season with salt; garnish with mint. Serve immediately, with vinaigrette on the side.


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