This California Navel Orange Salad with Avocados and a Citrus Vinaigrette is an easy yet tasty salad bursting with orange taste.

Naval Orange Salad with Avocado
Navel Orange Salad with Avocado

This salad made with Navel oranges from California, avocados, and red onions is served on blended infant greens and topped with a citrus vinaigrette. Naval oranges remain in season today so I’ve been including them to my salads and juices all month. Their intense, sweet taste improves the taste of any sweet or tasty meal. For some more orange salad dishes, attempt this Orange and Arugula Salad with Red Onion and Gorgonzola and Grilled Shrimp Avocado Fennel and Orange Salad.

Naval Orange Salad with Avocado

I collaborated with California Citrus Growers to develop this orange salad dish. Navel oranges are refreshingly tart and sweet and definitely best in this salad. It’s the best side meal to any meal, simply include your preferred protein on the side. I believe scallops or grilled shrimp would be terrific with this.

Besides their fantastic taste, oranges load a huge dietary punch. All of us understand oranges are high in vitamin C – they’re the go-to fruit when you wish to support your body immune system. However they’re likewise a great source of fiber and folate. Did you understand that about three-fourths of the U.S. population has an eating pattern that is listed below the advised consumption of fruit? Oranges are an exceptional method to strike your day-to-day fruit objectives.

Why do they call it a Navel orange?

Navel oranges are called for the navel-like development on their bloom end. The distinct growing conditions of California develop the sweetest, juiciest fruit. They are a tasty and healthy treat for when you’re on the go.

Tips for Purchasing and Cooking with Navel Oranges

  • California-grown Navel oranges are offered from November through June.
  • When searching for Navel oranges, pick fruit that smells fresh and feels heavy for its size – that informs you it’s juicy.
  • To keep your citrus fresh longer—approximately 3 weeks – save them in the fridge.
  • Wash your oranges prior to cutting them.
  • Bring the oranges to space temperature level prior to making the vinaigrette to guarantee you get the most juice.
  • Leftover or cut oranges ought to be cooled within 2 hours.

How to Make Citrus Vinaigrette

This easy orange salad dressing usages both orange juice and passion for optimum taste. Make certain to utilize fresh juice, not bottled, for finest outcomes. To make the vinaigrette, simply blend the active ingredients listed below. It will keep in the fridge for approximately one week.

  • Fresh squeezed orange juice
  • Orange passion
  • Red red wine vinegar
  • Olive oil
  • Dijon mustard
  • Honey
  • Salt and pepper

Orange Salad Variations:

  • Serve over arugula or spinach rather of infant greens.
  • Include cucumbers or roasted beets for additional veggies.
  • Swap red onion for shallots.
  • Include shrimp, crab, or chicken for protein.
  • Leading with walnuts or pecans for crunch.
  • Sprinkle with blue cheese or goat cheese.

naval orangeNaval Orange Salad with AvocadoNaval Orange Salad with Avocado

More Orange Recipes You’ll Love:

Navel Orange Salad with Avocado

278.5 Cals 3 Protein 24 Carbohydrates 20 Fats

Preparation Time: 15 minutes

Prepare Time: 0 minutes

Overall Time: 15 minutes

This Navel Orange Salad with Avocados and a Citrus Vinaigrette is an easy yet tasty salad bursting with orange taste.

  • 3 cups blended infant greens
  • 4 navel oranges, peeled
  • 6 oz haas avocados, from 1 big or 2 little, chopped
  • 1/4 cup sliced red onion
  • Kosher salt and pepper

For the Citrus Vinaigrette

  • 3 tablespoons fresh squeezed orange juice, plus 1 teaspoon passion
  • 2 1/2 tablespoons red white wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey, leave out for whole30
  • Kosher salt and newly split black pepper to taste
  • Organize the lettuce on a big plate or bowl, or divide in between 4 big plates.

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

  • Organize the oranges, avocados and red onion around the lettuce and season with salt and pepper.

  • Blend together the active ingredients for the vinaigrette, taste and change salt and pepper as required.

  • Serve the vinaigrette on the side or sprinkled on top of the salad.

Serving: 1/fourth of salad, Calories: 278.5kcal, Carbohydrates: 24g, Protein: 3g, Fat: 20g, Hydrogenated Fat: 3g, Salt: 48.5mg, Fiber: 7g, Sugar: 15g

Blue Smart Points: 7

Green Smart Points: 7

Purple Smart Points: 7

Keywords: orange salad, orange salad with avocado

Disclosure: This post is sponsored by California Oranges. Thank you for supporting the brand names that make Skinnytaste possible. All ideas are my own. Image credit: Erin Alvarez