Friday, July 6, 2012

Stand Out Sides: Avocado-Orange Salad

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I know this “salad” sounds weird but suspend belief until you eat it.  You will thank me.  And Cooking Light.   When I saw next week’s Chicken Tacos, this salad accompanied it.  At first, I was skeptical but the more I thought about it, the more I thought about how we really just had to try it.  It looked so refreshing and delicious and perfect for the summer.

While I made our main meal, John was in charge of the slicing and dicing for the salad.  What I would do without my sous chef?  I’d be chopping a lot more, that’s for sure.  I also wouldn’t have as nice pictures…what a skilled knife man he is! 

I tried to reserve judgment of this salad until I tasted it.  I am the more adventurous eater; I dove right into this while John was busy eating the main meal.  But my groans of ecstasy and repeated forkfuls encouraged John to try it and before I knew it, we were fighting over that last morsel.  A typical ending to our meal!
Avocado-Orange Salad (adapted from here)
Serves:  4
1 tablespoon garlic, minced
1 teaspoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 orange
1/4 cup red onion, thinly sliced
1 avocado, thinly sliced

In a small bowl, combine garlic, olive oil, black pepper, and kosher salt.  Peel and section the orange.  Squeeze a quarter of the membranes to extract juice into the bowl.  Whisk it all together.  In another bowl, combine remaining orange sections, red onion slices, and avocado slices.   Pour the garlic mixture over the salad and toss gently, being careful not to squish the avocados.
Nutrition per serving, based on 4 servings, from
Calories:  96
Carbohydrates:  10g
Fat:  7g
Protein: 1g
Sodium: 121mg
Sugar: 4g

Until the next time my oven is on...


  1. I can't wait to try this salad. It sounds and looks wonderful.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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