Blood Orange Avocado Salad

Name: Blood Orange Avocado Salad
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1/3 cup orange juice; 1/3 cup extra virgin olive oil; 3 tablespoons lime juice; 2 tablespoons honey; 1 tablespoon minced Italian parsley; 1/4 teaspoon ground cardamom; 1/4 teaspoon kosher salt; 1/4 teaspoon coarsely ground pepper; 4 medium ripe avocados, peeled and sliced; 4 large red grapefruit, sectioned; 2 medium blood oranges, peeled and sliced; 1/2 cup finely chopped red onion; 1/3 cup pomegranate seeds; 1/3 cup crumbled feta cheese

My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada

Ingredients

1/3 cup orange juice
1/3 cup extra virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 tablespoon minced Italian parsley
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 medium ripe avocados, peeled and sliced
4 large red grapefruit, sectioned
2 medium blood oranges, peeled and sliced
1/2 cup finely chopped red onion
1/3 cup pomegranate seeds
1/3 cup crumbled feta cheese

Directions

For dressing, whisk together first eight ingredients.
In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

Test Kitchen Tips

The acid from the citrus keeps the avocados from browning while the salad chills.

This recipe is versatile: Regular olive oil also works well; skip the cardamom (although we loved it!) if you don't have it on hand; and use dried cranberries in place of pomegranate seeds.

Nutrition Facts

1 serving: 241 calories, 16g fat (3g saturated fat), 2mg cholesterol, 89mg sodium, 24g carbohydrate (17g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 fruit, 1/2 starch.