Orange Avocado Salad


I was feeling like fresh oranges and maybe a little like California and so I had the idea to combine oranges and avocados in this Orange Avocado Salad. And then there just happened to be some extra pine nuts that I was using for the Pine Nut Spread and they ended up on top. I wanted a light dressing but also something with a flavor to come up against the oranges and so the balsamico made it also. This is kind of Italian meets California. Orange filets make it smoother but if you don't feel like taking the time to peel off the skin, you could try canned mandarins or maybe just the orange slices with the skin on.


Servings: 2
Duration: about 15 minutes
Utensils: small fry pan
Cooking Surface: stove top



You have to be careful when roasting pine nuts because they burn so easily. Try getting the pan hot and then taking it away from the burner and tossing or stirring the pine nuts until they are brown.



1 Romaine salad heart, shredded into bite-size pieces

1 Orange, fileted

1 ripe avocado, sliced lengthwise

2 oz alfalfa sprouts

2 oz pine nuts, roasted



 2 Tab orange juice, preferrably fresh

1 garlic clove, minzed

2 Tab apple cider vinegar

1 Tab olive oil


Fresh ground pepper

Balsamico vinegar



Mix the ingredients for the dressing and let soak. Arrange the romaine on a plate and place the orange filets and avocado slices decoratively on top. Sprinkle with pine nuts and alfalfa sprouts. Drizzle dressing over the top. 


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