I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need one!
| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 oranges, preferably seedless
- 1 tablespoon finely chopped fresh ginger
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 2 medium shallots, finely chopped
- 1 to 2 tablespoons extra-virgin olive oil
- 2 avocados
- 1 tablespoon chopped fresh mint leaves, plus whole leaves for garnish
- 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
- 4 whole leaves Boston lettuce, washed and dried well
- 4 while leaves red leaf lettuce, washed and dried well
- Sliced pickled ginger, optional
Instructions
- Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what’s left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
- Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
- In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
- Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
- When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 385 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 11 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 697 mg |
Reviews
I registered in order to write a review of this salad even though I use this site a lot.
I believe this is the best salad I have ever eaten and I love salads of all kinds.
This takes more than 15 min. to make. Heck, segmenting the oranges takes about 8 minutes or more. (Be sure you have a really sharp knife.) But, really, that’s the hardest part of this salad. The rest goes together pretty quickly. I suggest before you start this salad, read the directions very thoroughly. There’s a lot of helpful instructions on how to cut the oranges and how to cut the avocado. If you separate this instructions for the oranges and avocado from the rest of the instructions, it is a pretty simple recipe.
I rewrote the recipe and instructions, to make it clearer for me. Once you make this salad, it will go much easier and quicker the next time.
Try this recipe! I think you will really like it.
I believe this is the best salad I have ever eaten and I love salads of all kinds.
This takes more than 15 min. to make. Heck, segmenting the oranges takes about 8 minutes or more. (Be sure you have a really sharp knife.) But, really, that’s the hardest part of this salad. The rest goes together pretty quickly. I suggest before you start this salad, read the directions very thoroughly. There’s a lot of helpful instructions on how to cut the oranges and how to cut the avocado. If you separate this instructions for the oranges and avocado from the rest of the instructions, it is a pretty simple recipe.
I rewrote the recipe and instructions, to make it clearer for me. Once you make this salad, it will go much easier and quicker the next time.
Try this recipe! I think you will really like it.
Absolutly love this salad. The Mixture of Flavors Make it a joy to eat and it’s very filling for a salad
This salad’s flavor was fabulous! Definitely keep the lettuce and wet mixture separate until serving. There is a lot of wet mixture so only add as much as needed to the lettuce.
While it was light and refreshing and looked fairly good, but I will not be making it again. There was a lot of chopping and ingrediants involved and even with help, I did not make it in 15 minutes. I would not rate it easy, unless you regularly segment and juice oranges, and finely chop scallions, ginger, chilanto, and mint.
Wonderful Salad. I have to agree that the directions are a bit time consuming but the end result was well worth the effort.
I make Hamersely’s Baked Chicken and potatoes that is the signature recipe at his restaurant and if I read the written directions, I find them difficult to follow, however, I saw him make the recipe on TV and afterwards it was a snap to make.
I make Hamersely’s Baked Chicken and potatoes that is the signature recipe at his restaurant and if I read the written directions, I find them difficult to follow, however, I saw him make the recipe on TV and afterwards it was a snap to make.
I LOVE avocados, and I was looking for a refreshing new way to use them. This recipe is really good & easy to make. It could easily be served without any lettuce & just a tiny bit less dressing. I used all 4 oranges for the salad & needed extra orange juice for the dressing. The salad dressing for the lettuce was a little bland so I added a bit of balsamic vinegar. I will definitely be serving this again.
This recipe was so good, even my picky husband enjoyed it! I thought the recipe itself was a little hard to follow, I’m still not sure that I did it exactly right. But it tasted great!
Absolutely easy and wonderful flavor. Also looks great with a good presentation.
I wasn’t sure if I would like this salad but it was wonderful……a great compliment with the other two dishes from this program.
This was yummy but too flavor-packed and took me an hour to make. Sectioning oranges, making 2 different salad dressings for the same salad, chopping 5 different ingredients, trying to figure out why I would use 1/2 shallots in one part of the salad and 1/2 shallots another, wading through extensive instructions on how to section an orange and how to cut up an avocado, etc. etc. It was good but too much going on. Shallots overpowered everything and didn’t taste good with oranges and honey. And why would you take half the oranges to lay on the top and then douse them with more of the same dressing?!# Might as well mix them all in.