Citrus Salad with Clementine-Avocado Vinaigrette
Spicy arugula with juicy citrus—it's a can't-go-wrong combination and a healthy way to round out a meal.
Servings and Ingredients
|4 c.||baby arugula leaves|
|2||medium mandarins, clementines or other kind of oranges, peeled and cut into wedges|
|2||medium blood oranges, peeled and cut crosswise into slices|
|1||avocado, peeled and seeded|
|1||fresh jalapeno, seeded and chopped|
|3 tbsp.||freshly squeezed lime juice|
|1 c.||freshly squeezed orange juice|
|½ c.||cilantro leaves|
|1 clove(s)||garlic, minced|
|Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste|
- To serve, arrange arugula leaves, orange sections and slices on a serving platter or 6 salad plates. Drizzle with vinaigrette.
- To make Clementine-Avocado Vinaigrette, place peeled and seeded avocado in a food processor. Add jalapeno, lime juice, orange juice, cilantro leaves and garlic. Cover and process until dressing consistency. Season to taste with salt and ground black pepper.
110 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 17g
- Protein: 2g
Vitamin A 15%
Vitamin C 110%
Hy-Vee Seasons Health 2014.