Citrus, Avocado & Radish Salad Recipe

Citrus, Avocado & Radish Salad Recipe
Citrus, Avocado & Radish Salad Recipe photo by Taste of Home
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Citrus, Avocado & Radish Salad Recipe

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With colorful oranges, radishes, red onion and avocado, this side salad is gorgeous on a holiday table. The homemade dressing makes the perfect accent. —Julia Bushree, Georgetown, Texas
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (5 ounces) spring mix salad greens
  • 2 medium navel oranges, peeled and chopped
  • 1 cup sliced radishes
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped pecans, toasted
  • DRESSING:
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Arrange salad greens on a serving platter; top with oranges, radishes, avocado and onion. Sprinkle with pecans.
In a small bowl, whisk the dressing ingredients. Drizzle over salad. Serve immediately. Yield: 10 servings (2/3 cup dressing).
Originally published as Citrus, Avocado & Radish Salad in Country Woman Christmas Annual 2011, p43

Nutritional Facts

1 each: 144 calories, 12g fat (1g saturated fat), 0 cholesterol, 64mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 2g protein.

  • 1 package (5 ounces) spring mix salad greens
  • 2 medium navel oranges, peeled and chopped
  • 1 cup sliced radishes
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped pecans, toasted
  • DRESSING:
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Arrange salad greens on a serving platter; top with oranges, radishes, avocado and onion. Sprinkle with pecans.
  2. In a small bowl, whisk the dressing ingredients. Drizzle over salad. Serve immediately. Yield: 10 servings (2/3 cup dressing).
Originally published as Citrus, Avocado & Radish Salad in Country Woman Christmas Annual 2011, p43

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