Navel Orange Salad with Avocado

This California umbilical orange salad with avocados and a citrus vinaigrette is a simple, yet delicious, orange-flavored salad.

Navel orange salad with avocado

This salad made from California navel oranges, avocados and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Marine oranges are in season right now, so I’ve added them to my salads and juices throughout the month. Their light, sweet taste enhances the taste of any sweet or savory dish. For more orange salad recipes, try this orange and arugula salad with red onions and gorgonzola, as well as grilled shrimp, avocado, fennel and orange salad.

Marine orange salad with avocado

I partnered with California Citrus Growers to create this orange salad recipe. Navel oranges are refreshingly sour and sweet and absolutely perfect in this salad. It’s the perfect accompaniment to any meal. Just add your favorite protein. I think scallops or grilled prawns would be great with it.

In addition to their amazing taste, oranges have great nutritional value. We all know oranges are high in vitamin C – they’re the first choice if you want to boost your immune system. But they’re also a good source of fiber and folic acid. Did you know that approximately three-quarters of the US population has an eating behavior that is below the recommended fruit intake? Oranges are a great way to meet your daily fruit goals.

Why do they call it a navel orange?

Umbilical oranges are named after the umbilical formation at their flower end. California’s unique growing conditions create the sweetest and juiciest fruits. They are a delicious and healthy snack for on the go.

Tips on buying and cooking with umbilical oranges

  • California-grown navel oranges are available from November through June.
  • When buying navel oranges, choose fruit that smells fresh and feels heavy for its size – that tells you it’s juicy.
  • To keep your citrus fruits fresh longer – up to three weeks – store them in the refrigerator.
  • Wash your oranges before you cut them.
  • Bring the oranges to room temperature before making the vinaigrette to make sure you get the most of the juice.
  • Leftovers or cut oranges should be refrigerated within two hours.

How to Make Citrus Vinaigrette

This simple orange salad dressing uses both orange juice and lemon peel for maximum flavor. Make sure you use fresh, non-bottled juice for best results. To make the vinaigrette, simply whisk the following ingredients together. It stays in the refrigerator for up to a week.

  • Fresh pressed orange juice
  • Orange peel
  • Red wine vinegar
  • olive oil
  • Dijon mustard
  • honey
  • salt and pepper

Orange salad variations:

  • Serve over rocket or spinach instead of baby greens.
  • Add cucumber or roasted beets for extra vegetables.
  • Swap red onions for shallots.
  • Add shrimp, crab, or chicken for egg whites.
  • Top with walnuts or pecans for crunch.
  • Sprinkle with blue cheese or goat cheese.

Marine orangeMarine orange salad with avocadoMarine orange salad with avocado

More Orange Recipes You’ll Love:

Navel orange salad with avocado

278.5 Cals 3 protein 24 carbohydrates 20th Fats

Preparation time: 15th min

Cooking time: 0 min

Total time: 15th min

This navel orange salad with avocados and a citrus vinaigrette is a simple but delicious salad full of orange flavor.

  • 3 cups mixed baby greens
  • 4th Navel oranges, peeled off
  • 6th oz haas avocados, of 1 large or 2 small ones, sliced
  • 1/4 Cup sliced ​​red onion
  • Kosher salt and pepper

For the citrus vinaigrette

  • 3 tablespoon fresh pressed orange juice, plus 1 teaspoon of bowl
  • 2 1/2 tablespoon Red wine vinegar
  • 1/4 Cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey, leave out for the whole of 30
  • Kosher salt and freshly cracked black pepper to taste
  • Arrange the salad on a large platter or bowl or divide it between 4 large plates.

  • Cut the oranges into 1/4-inch thick round slices and gently pop out any seeds.

  • Place oranges, avocados and red onions in and around the salad and season with salt and pepper.

  • Whisk the ingredients for the vinaigrette, season to taste and adjust the salt and pepper as required.

  • Serve the vinaigrette on the side or drizzle on the salad.

Portion: 1/ 4th salad, Calories: 278.5kcal, Carbohydrates: 24G, Protein: 3G, Fat: 20thG, Saturated fatty acids: 3G, Sodium: 48.5mg, Fiber: 7thG, Sugar: 15thG

Blue Smart Points: 7th

Green Smart Points: 7th

Purple Smart Points: 7th

Keywords: Orange salad, orange salad with avocado

Disclosure: This post is sponsored by California Oranges. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Erin Alvarez

Posted April 6, 2021 by Gina

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