Avocado and Orange Salad

Menu Part: 
Cuisine Type: 
Four servings

Featuring avocados, carrots and corn, this salad also adds a hint of crunch with toasted sunflower seeds and tortilla strips.


1 5-oz. bag baby spinach
1/4 red onion, julienne
1/2 cup matchstick carrots
1 cup mandarin oranges
1/2 cup  roasted sweet corn
1/2 cup black beans
2 diced medium avocados
3/4 cup crumbled feta
1/3 cup toasted sunflower seeds
1/2 cup crispy tortillas strips
Cilantro Vinaigrette as needed [recipe follows] 

Cilantro Vinaigrette
Yield: 1 1/2 cups
1/4 cup fresh lime juice
1/4 cup white wine vinegar
4 roughly chopped garlic gloves
1/2 tsp. kosher salt
1 fresh jalapeño, deseeded, chopped
1 cup canola oil
1 bunch fresh cilantro


  1. For vinaigrette, place first five ingredients in blender.
  2. While blender is running, stream in oil.
  3. Add cilantro and pulse just until it incorporates. You should still see nice chucks of cilantro.
  4. For salad, place all ingredients in large mixing bowl.
  5. Add vinaigrette to taste and toss.
Source: Texas Tech University

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