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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Citrus Salad With California Avocado

Source: Recipe courtesy of the California Avocado Commission.

Orange, grapefruit and avocado mixed in honey and raspberry vinegar.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	183.0

Total Carbs	38.2 g

Dietary Fiber	12.3 g

Sugars	20.6 g

Total Fat	4.8 g

Saturated Fat	0.7 g

Unsaturated Fat	0.7 g

Potassium	140.9 mg

Protein	2.8 g

Sodium	8.3 mg

Dietary Exchanges 4.8 Fat, 1.6 Fruits, 0.2 Other Carbs, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each medium corn tortilla 3.0
3 each medium oranges 3.0
3 each Grapefruit, medium, fresh 1.0
1 tbsp honey 1.0
1 tbsp raspberry vinegar 1.0
1 each fresh California avocado 6.0
6 pinch fresh mint

Directions

Preheat oven to 225 degrees.
Slice corn tortillas into very thin strips.
Dry the strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside.
Grate the rind of the three oranges. Set aside.
Peel, section, and seed the oranges and grapefruits, removing the bitter white membrane. Set sections aside.
In a large bowl mix honey, raspberry vinegar, and orange and grapefruit sections.
Add grated orange rind and toss gently. Top with avocado slices, tortilla strips, and a sprig of fresh mint for garnish.