Orange-Avocado Salad

recipe
If you can't find watercress, use 2 more cups of torn fresh spinach.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 60
Caloriesfromfat 0.0 %
Fat 4.5 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 5.1 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 63 mg
Calcium 40 mg

Ingredients

1/4 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups torn fresh watercress
1 cup torn fresh spinach
2 oranges, peeled and sectioned
1 small avocado, peeled and thinly sliced

Preparation

1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.

2. Combine watercress and spinach. Pour orange juice mixture over greens; toss gently.

3. Divide watercress mixture evenly among salad plates. Arrange orange sections and avocado slices evenly over each salad.

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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