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Orange and avocado salad with jalapeño vinaigrette

California citrus season is in full swing and I truly can't get enough! From limes, to grapefruit, to oranges, I'm HOOKED on all of these immune boosting fruits! Naturally, I've combined all of my favorite ingredients to make use of this glorious produce. My orange and avocado salad is bright and fresh with a touch of spice. It's the perfect dish to liven your kitchen during this grey time year! Get the recipe below:

Ingredients:


1 box or package of baby arugula

3 oranges (I used Cara Cara here!)

1/4 - 1/2 of a thinly sliced red onion

1 avocado

1 bunch of cilantro

1/4 cup honey roasted pistachios ( I buy these.)

1/4 cup olive oil

1 lime

1 jalapeno

1 teaspoon Dijon mustard

1 teaspoon honey

salt and pepper to taste


Step 1:


Make the dressing!


First, zest your lime and orange and set the zest aside.


Then, whisk together:


1/4 cup olive oil

the juice of your whole lime

1/4 teaspoon lime zest

the juice of 1/4 of your orange that you zested (Cut the orange into quarters after zesting it. Squeeze only one of those sections into the dressing. Otherwise, it will be too sweet.)

1/4 teaspoon orange zest

1/2 teaspoon minced jalapeño, seeds removed. If you want this dressing spicier, then feel free to add more!

1 teaspoon Dijon mustard

1 teaspoon honey

salt and pepper to taste


Step 2:


Take 1/4 cup of your honey roasted pistachios and place them in a ziplock bag. Crush them with a rolling pin or back of a pan until you get a fine consistency.


Step 3:


Slice up your veggies.


Peel two oranges with your knife, and cut them horizontally into round discs.

Peel your avocado and slice it into thin, long strips.

Peel your red onion and slice it in half. Then, cut that half into thin slices.

Finally, pick a large handful of cilantro leaves off of their stems, and set them aside.


Step 4:


It's time to assemble!


First, take one box or bag of baby arugula and place it in a large bowl or on a large platter. Then, layer the greens with your oranges, avocado, and red onion. Be creative here and assemble to your taste. You may not use all of your onion, or you may add extra avocado! Whatever works for your taste buds will be absolutely delicious. Then, top your salad with the crushed pistachios, and drizzle over about half of your dressing. (I like to dress this salad lightly, and serve the rest of the dressing in a small bowl on the table for people to adjust to their liking.) Finally, top your dish with all of those fresh cilantro leaves. Again, this is to taste. BONUS: add a light sprinkling of flakey salt. I use this!


Now that your salad is put together, serve and enjoy! All of the bright colors in this dish truly make it a recipe that will wow your family and friends!


Health benefits:


This salad is loaded with nutrients. Oranges are packed Vitamin C, reduce your skin sensitivity, and are also anti-aging. Arugula is a peppery, delicious bite that protects your cells, and is filled with antioxidants and a myriad of vitamins. Avocado is the healthiest fat you can use to fuel your body. Avocados are hydrating, detoxifying, can lower your cholesterol, and contain even more potassium than bananas. The olive oil and pistachios in this recipe also add good-for-you fats. When you're enjoying this flavorful salad, know you're giving your body all of the tools it needs to fight off sickness this winter! Happy eating!



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