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Sliced Avocado Salad

Mexican.Chef's picture
  Cider vinegar 15 Milliliter (1 Tablespoon)
  Fresh orange juice 15 Milliliter (1 Tablespoon)
  Grated orange rind 5 Milliliter (1 Teaspoon)
  Salt 1 Milliliter (1/4 Teaspoon)
  Pepper 1 Pinch
  Olive oil 45 Milliliter (3 Tablespoons)
  Fresh plum tomatoes 1⁄2 Pound, seeded, finely chopped (225 Grams, 3 Pieces)
  Coarsely chopped fresh coriander 60 Milliliter (1/4 Cup)
  Chopped mild onion 30 Milliliter (2 Tablespoons, Red Colored)
  Fresh jalapeno 1 , seeded and finely chopped
  Firm ripe avocados 2 Large
  Shredded iceberg lettuce 500 Milliliter (2 Cups)
  Coriander sprigs 2 (Fresh)

1. Mix vinegar, orange juice, orange rind, salt and pepper in medium bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
2. Add tomatoes, chopped co-riander, onion and chili to dressing; toss lightly to mix. Let stand, covered, at room temperature up to 2 hours to blend flavors before serving.
3. Just before serving, cut avocados lengthwise into halves; remove and discard pits. Pare avocados; cut lengthwise into 1/2 inch (1.3-cm) thick slices.
4. Spread 1/2 cup (125 mL) lettuce on each of 4 chilled salad plates. Arrange avocado over lettuce, dividing evenly; top with tomato mixture, dividing evenly. Garnish with coriander sprigs.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1853 Calories from Fat 1397

% Daily Value*

Total Fat 164 g252.6%

Saturated Fat 23.3 g116.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 646.5 mg26.9%

Total Carbohydrates 103 g34.5%

Dietary Fiber 65.4 g261.7%

Sugars 12.7 g

Protein 27 g53.3%

Vitamin A 882.2% Vitamin C 375.2%

Calcium 33.7% Iron 64.4%

*Based on a 2000 Calorie diet

Sliced Avocado Salad Recipe