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Orange and Avocado Salad with Parmesan Crisps
Sweet Cara Cara oranges, creamy avocados, fennel and red onion on a bed of fresh greens, garnished with crunchy Parmesan crisps makes a delicious salad to brighten any winter meal.
Course
Salads
Cuisine
American, Canadian
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
large salads
Calories
507
kcal
Author
Elaine
Ingredients
4
cups
baby spinach
2
Cara Cara oranges,
peeled and sliced, or navel
¼
cup
red onion,
sliced thinly
¼
cup
fennel bulb,
sliced thinly
1
avocado,
sliced and cut into bite-sized pieces
8
parmesan crisps
(see link to recipe below)
Citrus Vinaigrette
¼
cup
extra-virgin olive oil
1 ½
tablespoon
freshly squeezed Meyer lemon juice
(or regular lemon juice)
1
tablespoon
white wine vinegar
½
small shallot,
finely minced
½
teaspoon
Dijon mustard
½
teaspoon
honey
¼
teaspoon
each sea salt and pepper
Instructions
Whisk together Citrus Vinaigrette ingredients and set aside to allow flavours to blend.
Prepare
Easiest Ever Parmesan Crisps
Toss salad with Citrus Vinaigrette just before serving. Garnish with Parmesan Crisps and serve immediately.
Nutrition
Calories:
507
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
42
g
|
Saturated Fat:
5
g
|
Sodium:
369
mg
|
Potassium:
1149
mg
|
Fiber:
12
g
|
Sugar:
15
g
|
Vitamin A:
6120
IU
|
Vitamin C:
117.3
mg
|
Calcium:
137
mg
|
Iron:
2.5
mg