Prep 15 mins
Cook 0 mins
This looks yummy! From Everyday Food issue 9.
- 3 navel oranges, segmented
- 44.37 ml orange juice
- 29.58 ml white wine vinegar
- 29.58 ml olive oil
- 1 head red leaf lettuce, torn (large)
- 1 avocado, peeled, pitted & thinly sliced
- salt and pepper
- Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
- In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
- Pour vinegar dressing over all.
I remember this salad from 40 or more years ago when my Mom made it frequently, except she added thinly sliced red onion. I've made it many times but I'd never seen a recipe for it. I was so happy to see the dressing ingredients! I didn't have white wine vinegar so in a double recipe I added about 2 tsp of lemon juice and maybe squeezed in 1 tsp of fresh lime juice with white vinegar and oil. It was a very light and refreshing dressing, just as I remembered. I used 8 sliced cuties (peeled and thinly sliced in rounds) rather than the oranges and filled the bowl up with mixed spring greens and sliced 2 avocados, then tossed. It was an excellent salad served with stuffed pork tenderloins, rice and beans for our holiday dinner for 6. The salad is beautiful served in a big glass salad bowl. Update: since I wrote this review I've substituted strawberries, nectarines, and both together for the oranges, and all are delicious!
This is now one of my new favorite salads! We did chop things up a lot smaller - more of a chop salad - and added some green onion - super yummy! Had it for lunch one day, then went to the store to get another avocado so we could make another batch for dinner!
So simple, so tasty! The oranges and avocados go so well together and look so lovely. The citrus flavours of the oranges and the dressing are great with the buttery texture of the avocado. Thanks for a great recipe!