Ingredients
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3
-
4,2 1/2
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6,1/4
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1/4,1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
This salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season right now so Ive been adding them to my salads and juices all month. Their bright, sweet taste boosts the flavor of any sweet or savory dish. For some more orange salad recipes, try this Orange and Arugula Salad with Red Onion and Gorgonzola and Grilled Shrimp Avocado Fennel and Orange Salad.,,I teamed up with California Citrus Growers to create this orange salad recipe. Navel oranges are refreshingly tart and sweet and absolutely perfect in this salad. Its the perfect side dish to any meal, just add your favorite protein on the side. I think scallops or grilled shrimp would be great with this.,California-grown Navel oranges are available from November through June.,When shopping for Navel oranges, choose fruit that smells fresh and feels heavy for its size that tells you its juicy.,To keep your citrus fresh longerup to three weeks store them in the refrigerator.,Wash your oranges before cutting them.,Bring the oranges to room temperature before making the vinaigrette to ensure you get the most juice.,Leftover or cut oranges should be refrigerated within two hours.,Fresh squeezed orange juice,Orange zest,Red wine vinegar,Olive oil,Dijon mustard
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Steps
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1
Done
|
Cut the Oranges Into 1/4-Inch Thick Round Slices and Carefully Pop Out Any Seeds |
|
2
Done
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Arrange the Oranges, Avocados and Red Onion in and Around the Lettuce and Season With Salt and Pepper. |
|
3
Done
|
Whisk Together the Ingredients For the Vinaigrette, Taste and Adjust Salt and Pepper as Needed. |
|
4
Done
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Serve the Vinaigrette on the Side or Drizzled on Top of the Salad. |
