Avocado-and-orange salad with citrus vinaigre
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | tablespoons | Orange juice, fresh |
Pinch cayenne pepper | ||
6 | tablespoons | Olive oil, extra virgin |
Salt and pepper to taste | ||
2 | cups | Lettuce, Romaine; julienned |
2 | Avocados; peeled, cut into 1-inch cubes | |
2 | Oranges, navel; peeled and sectioned | |
1 | medium | Onion, red; thinly sliced |
Directions
Make vinaigrette in a small bowl by combining orange juice and cayenne pepper. Gradually whisk in olive oil in a thin steady stream.
Season to taste with salt and pepper.
Toss Romaine with ⅔ of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette. Serves 4.
Per serving: 393 cal, 3.45 g pro, 35⅘ g fat, 19⅘ carb, 0 mg chol, 148 mg sodium