Orange and Avocado Salad

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This stunning combination of rich, ripe avocados and bright orange slices make this salad a palette-pleasing and colorful addition to your evening meal. Also a great salad to try in a mason jar for an easy workday lunch.

[/vc_column_text][/vc_column][vc_column border_color=”” visibility=”” width=”1/4″][vc_column_text title=”” disable_pattern=”true” align=”left” margin_bottom=”0″ animation=”” el_class=””]
[/vc_column_text][/vc_column][/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/2″][vc_single_image image=”7345″ alignment=”center” style=”vc_box_rounded” border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”medium”][/vc_column][vc_column border_color=”” visibility=”” width=”1/2″][vc_tabs heading_title=”” style=”default” orientation=”horizental” tab_location=”left” responsive=”true” container_bg_color=”#fff” el_class=””][vc_tab icon=”” title=”Ingredients” tab_id=”1411467135-1-9995fb-97983379-3b80acb8-b3d7″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]For the Dressing:


6 tablespoons Avocado Oil

2 tablespoons mustard

2 tablespoons raw honey

1 tablespoon unfiltered apple cider vinegar

1/2 lemon, juiced

salt and pepper to taste

 

For the Salad


Two heads lettuce (Romaine, Bibb, or Butter lettuces work best), torn into bite-sized pieces

2 ripe avocados

1 orange, cut into segments

1/2 cup sliced almonds

3 tablespoons raw sugar

1/4 cup dried cranberries

3-4 scallions, sliced thin

 

 

[/vc_column_text][/vc_tab][vc_tab icon=”” title=”Directions” tab_id=”1411467135-2-5495fb-97983379-3b80acb8-b3d7″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]Mix all salad dressing ingredients into a blender or pour into a lidded bottle and shake well to emulsify. Adjust salt and pepper to taste and allow to sit aside for the flavors to meld.

In a small saute pan, put the sugar and sliced almonds over medium heat, shifting the pan as the sugar begins to melt to keep from burning. When the sugar begins to brown and the almonds are evenly coated, dump them onto a baking sheet in a single layer to cool.

In a large serving bowl, put in torn lettuce and top with scallions, cranberries, and the cooled almonds. Top with the salad dressing and toss to combine. Add the slices of avocado and orange and serve immediately.[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]

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