Orange, Red Onion, and Mint Salad

Oxmoor House
Prepare and chill this colorful salad up to three hours ahead. Lightly dress and toss greens right before serving. Use Valencia oranges; they're both sweet and tart with an intense citrus flavor.
10 servings


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2 heads romaine lettuce, chopped
5 Valencia or navel oranges, peeled and sectioned or sliced
1 small red onion, thinly sliced, separated into rings, and halved
2 avocados, sliced
2 tablespoons lime juice
1 tablespoon white or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Pinch of sugar
1/3 cup olive oil
3 tablespoons minced fresh mint
8 fresh mint leaves


Prep: 16 Minutes

Combine first 4 ingredients in a salad bowl.

Combine lime juice and next 5 ingredients in a small bowl; slowly add oil in a thin stream, whisking constantly. Drizzle dressing over salad; sprinkle with minced mint, and toss. Top with mint leaves.

Created date

October 2007