Orange and Avocado Salad
This colorful salad is a healthy and tasty side dish.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2004
- 3 navel oranges
- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 1 large head of red leaf lettuce, torn
- 1 avocado, peeled, pitted, and thinly sliced
- 4 radishes, cut into wedges
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.