Navel Orange Salad with Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, refreshing salad of tender mixed greens, sweet navel oranges, and creamy avocado tossed with a citrus vinaigrette. Simple, elegant, and bursting with fresh citrus flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups mixed baby greens
- 4 navel oranges (peeled)
- 6 oz haas avocados (from 1 large or 2 small, sliced)
- 1/4 cup sliced red onion
- Kosher salt and pepper
- 3 tablespoons fresh squeezed orange juice (plus 1 teaspoon zest)
- 2 1/2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (omit for whole30)
- Kosher salt and freshly cracked black pepper to taste
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 506mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 601mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.