Orange-Avocado Salad

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

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 0.0%
  • Fat: 4.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 5.1g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 63mg
  • Calcium: 40mg


  • 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


  1. 1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.
  2. 2. Combine watercress and spinach. Pour orange juice mixture over greens; toss gently.
  3. 3. Divide watercress mixture evenly among salad plates. Arrange orange sections and avocado slices evenly over each salad.
  4. carbo rating: 3
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