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Citrus Salad With California Avocado
Source: Recipe courtesy of the California Avocado Commission.

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 Fat , 2 Fruits , 1/2 Other Carbs , 1/2 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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3 each  medium corn tortilla
3 each  medium oranges
3 each  Grapefruit, medium, fresh
1 tbsp  honey
1 tbsp  raspberry vinegar
1 each  fresh California avocado
6 pinch  fresh mint
  1. Preheat oven to 225 degrees.
  2. Slice corn tortillas into very thin strips.
  3. Dry the strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside.
  4. Grate the rind of the three oranges. Set aside.
  5. Peel, section, and seed the oranges and grapefruits, removing the bitter white membrane. Set sections aside.
  6. In a large bowl mix honey, raspberry vinegar, and orange and grapefruit sections.
  7. Add grated orange rind and toss gently. Top with avocado slices, tortilla strips, and a sprig of fresh mint for garnish.

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