Total Time
Prep 15 mins
Cook 0 mins

This is one of our favorite salads. It goes very nicely with a white fish dish. You may want to cover it and place it in the refrigerator for a little bit to let the flavors mingle.

Ingredients Nutrition


  1. Whisk the dressing ingredients together and set aside.
  2. Arrange the delicate"mouse-ear" Boston leaves around the plate.
  3. Lay down the oranges, avocado, red onion and sprinkle with the chopped black olives.
  4. Pour dressing over all.
  5. Garnish with coriander leaves (a must!).


Most Helpful

Excellent! One just couldn't go wrong with the flavors happening here! Twissis is visiting & we've been on a 4 day cooking marathon. This was my favorite of the many salads we prepared. Thanks for sharing your recipe!

SusieQusie October 26, 2006

DH & I are in Dallas visiting SusieQusie & she made this salad for our dinner last nite to serve w/a meatloaf & mashed potatoes. It certainly is very aptly named. It is definitely refreshing & light, appeared to be an easy fix & is full of complimentary flavors. We liked it a lot & it will find its way to our dinner table in Iceland when we return home.

twissis October 25, 2006

All the ingredients are my fav's in salads! I used dried oregano in place of herbes de provence, this dressing is sooooooo tasty! Just a super tasting salad!!!! Your presentation suggestion was lovely too.

Elly in Canada November 21, 2003

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