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5 vibrant winter salads

By: Enrique Gili on Jan. 3, 2013, 5:15 p.m.
Orange and Avocado Salad

Photo: Enrique Gili

4 of 7

Orange and Avocado Salad

Combine sweet, savory and crunchy to conjure up a tongue-tingling combination that's ideal for Mexican-inspired meals.

Prep time: 15 minutes  

Total time: 15 minutes  

Yield: Serves 2-4

Orange and Avocado Salad


  • 1/2 lime, juiced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon honey
  • 1 ounce water
  • 4 tablespoons olive oil
  • Dash sea salt and black pepper to taste
  • 1 navel orange, peeled and sectioned
  • 1/2 cup red seedless grapes
  • 1 small avocado, sliced
  • 4 cups mixed greens, red, greed salad, arugula
  • 1/2 cup walnuts, chopped
Cooking directions
  1. Combine lime, mustard, vinegar, honey, water, olive oil in glass jar. Seal and shake. Season to taste.
  2. Remove top and bottom of orange. Rest orange flat side down on cutting board. Cut off skin and white pith until none remains. Slice through white membrane cutting to the core of orange.
  3. Combine greens, grapes and orange in a mixing bowl. Add avocado and walnuts. Toss with vinaigrette and plate.