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Avocado Orange Salad

June 5, 2011 by Joy the Baker 128 Comments

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What’s the weirdest thing you’ve had for dinner?

Tonight I had:

Mung beans tossed in butter, salt, and pepper.  Mung beans.  Yea… not ideal.

Frozen corn, made unfrozen in boiling water… tossed with butter, salt, and pepper.

A flour tortilla… while standing over my desk, looking glossy-eyed at my massive to-do list.

A sprig of parsley.  I dunno.  Because it was green and there on the counter.

Water from my water bottle… followed by a hearty slug of bourbon, poured over tiny ice cubes.

… I’m also really bad at re-filling the ice tray.  Future husband, I’m sorry.  I love you.  I hope you hate ice.

And, for dessert, a frozen chocolate cupcake.  I’m about 7 seconds away from going to grab another cupcake from the freezer.  Believe that.

This is what I eat when left to my own devices.  Clearly, I should not be left alone.  I’m not sure how much longer I can survive like this… I’m a complete weirdo.  Someone hold my hand and make me cook you dinner… that’s the only way I eat like a regular person.

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These avocados?  See how nicely sliced they are?  This is the sign that I’m cooking for others, and not just standing in my kitchen eating tortillas.

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I like fruit in my salad.  I especially like citrus.  I super especially like citrus if it’s sliced all fancylike.

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Segmented.  Totally classy, right?

Oranges are easy to segment.  Once the peel is stripped, you just have to slice in between the natural orange segment markers/ skin bits/ pith marks… what the word I’m looking for?

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I made dressing too!

The dressing is inspired by my favorite mason jar/ good olive oil/ fresh cracked pepper/ and Tracy’s mom.

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Salad dressing.  Shaken.  It’s cathartic.   Cats pay no attention.

But wait!  Are my hands starting to look suspiciously 30 years old?  Don’t answer that.  (Yea… they kinda are) ((Don’t agree with that… thanks)).

This salad is simple, bright, and completely adaptable.  Try grapefruit instead of orange segments.  Peaches?  Yes.  Strawberries?  Ok!

Arugula instead of Romaine?  Do that?  Did you say spinach?  I like the way you think.

It’s salad.  No biggie.  Make it your own… then serve it to others.

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I’d also like to distract you with the crazy delicious bread I made to go along with this salad.  It has strawberries on it, and I can’t wait to tell you about it on Wednesday.

Look at this spread!  Wine and bourbon and bread and such.

Avocado Orange Salad

serves 4 to 6 people

inspired by Shutterbean and yummy salady things

Print this Recipe!

For the Salad:

1 large head of Romaine lettuce

1 Navel orange, segmented

2 ripe avocados, sliced

a handful of fresh, chopped flat leaf parsley is also nice

For the Dressing:

1 teaspoon Dijon mustard

3 tablespoons fresh orange juice

1 small garlic clove, finely minced

2 teaspoons honey

3 tablespoons red wine vinegar

1 egg yolk (if you don’t want to use a raw egg, 1 tablespoon of Greek yogurt is great!)

1/2 cup olive oil

salt and coarse ground black pepper to taste

To prepare the salad:

Coarsely dice and rinse the Romaine lettuce.  Place in a large platter.  Segment the orange by first slicing off about 1/2-inch of the bottom and top.  Slice down the sides of the orange, cutting through all of the pith to reveal the orange flesh.  At an angle, slice in between the natural orange segments.  A clean orange slice should pop out.  Easy!  Halve and slice or dice the avocado.  Sprinkle oranges segments and avocado slices over the lettuce.

To prepare the dressing:

Combine all ingredients except the olive oil, salt, and pepper in a jar with a sealing lid.  Tighten the lid and give the ingredients a good shake.  Remove the lid and add the olive oil, salt, and pepper.  Replace the lid and shake until dressing is well blended and emulsified.  Drizzle over salad.  Dressing will last, sealed in the refrigerator, for 3 or 4 days.

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Filed Under: Fruit, Gluten-Free, Healthy, Lunch, Recipes, Savory

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Reader Interactions

Comments

  1. Lola

    August 22, 2011 at 9:29 pm

    30 is young … What are you talking about ?

    Reply
  2. peachkins

    June 25, 2011 at 5:00 am

    I will be making this salad…just you wait and see…
    I miss you, I’ve been on a vacation and I totally miss you..

    Reply
  3. Libera

    June 16, 2011 at 5:57 pm

    i wanted something super summery, super light and refreshing, and super fast for dinner .. so i whipped this together and it was delish!! avocados and oranges are two of my favs. love love loveee the dressing. oh, and i also added a handful of pine nuts to add a tiny crunch. very nom :)

    Reply
  4. Koryu

    June 15, 2011 at 4:15 am

    We had the salad last night with warm bread and grilled chicken and it was brilliant! Even though it meant a week long wait for the silly avocados to ripen. oO But hey, it made it all the better to finally prepare it after all the anticipation. I love the dressing.
    I used natural yogurt instead of the egg and it worked out lovely and smooth with a bit of a crunch from radishes I had growing in the garden and baby gem lettuce.

    Reply
  5. Sadie

    June 14, 2011 at 10:51 pm

    Or radish! For peppery crunch.

    Reply
  6. Sadie

    June 14, 2011 at 10:50 pm

    I looked at this and thought, ‘Oh that would be so nice with rocket! What’s arugula?’ Thanks google for explaining they’re different names for the same thing. Yum!

    Reply
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Trackbacks

  1. Superfood Salad To Jumpstart A Healthy Weekend | OK Fashion says:
    October 25, 2014 at 9:47 am

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    July 19, 2013 at 10:03 am

    […] & Avocado Toast Avocado Apple Aragula Salad (from the queen of avocado toasts) Avocado Orange Salad Edamame & Toasted Coconut in Avocado Avocado & Banana Toast Ginger-Mint-Lemon Strawberry + […]

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  3. Avocado Champagne Grapes Toast | Tenacious Tinkering says:
    June 27, 2013 at 4:46 pm

    […] & Avocado Toast Avocado Apple Aragula Salad (from the queen of avocado toasts) Avocado Orange Salad Edamame & Toasted Coconut in Avocado Avocado & Banana Toast Ginger-Mint-Lemon Strawberry + […]

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  4. pescado a la veracruzana « I Should Cocoa! says:
    June 5, 2012 at 8:37 am

    […] Joy the Baker’s avocado orange salad is juicy, crisp, creamy and kinda perfection. I adore salads with bits of tangy, juicy citrus and personally, I don’t think you could go wrong with avocado in anything. The only changes I made were adding a second orange (because, yes please) and I didn’t do the raw egg in the dressing but used a spoon of yogurt instead. The dressing was easy to make ahead of time and I think it’s my new favorite (sorry Green Goddess, we’ll always have 2011). […]

    Reply
  5. Super Fancy Salad Featuring Orange, Feta and Sunflower Seeds « Everyday Food Lovers says:
    May 17, 2012 at 8:51 pm

    […] by this salad from Joy the […]

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  6. mango and avocado salad « the dirty sink says:
    April 4, 2012 at 6:30 am

    […] Mango and Avocado Salad, inspired by Joy the Baker […]

    Reply
  7. Shane Talbott finds the perfect tea flavor to serve with a great recipe for fresh summer avocados « Talbott Teas Blog says:
    August 2, 2011 at 4:09 am

    […] We found a avocado recipe we really like: Avocado Orange Salad https://www.joythebaker.com/blog/2011/06/avocado-orange-salad/ […]

    Reply
  8. Welcome to Salad Town — Joy the Baker says:
    July 25, 2011 at 8:24 am

    […] ******** Romaine Salad with orange and avocado […]

    Reply
  9. It’s his party and he’ll cry if he wants to | b out there says:
    June 20, 2011 at 4:12 pm

    […] Avocado Citrus Salad […]

    Reply

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