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Gaye's Avocado Salad with Tomatoes, Oranges & Vinaigrette Provence

Course Salad
Cuisine American, French-American
Keyword Avocado, Tomato and Orange Salad
Prep Time 15 minutes
Servings 6
Calories 308 kcal
Author Chris Scheuer

Ingredients

  • Ingredients:
  • 2 large avocados Haas, if they're available in your part of the world
  • 2 medium navel oranges peeled, white pith removed and sliced into ¼ inch slices
  • 2 cups yellow and red cherry tomatoes halved
  • juice of 1 lemon
  • ½ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 4 tablespoons white balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • tiny fresh basil or larger leaves, thinly sliced
  • tiny fresh mint leaves or larger leaves, thinly sliced
  • sea salt and freshly ground black pepper

Instructions

  1. Directions:
  2. Cut the avocados in half. Gently twist to separate the halves. Remove the pit. Cut in quarters and remove the peel. Slice into ¼ inch slices. Squeeze the lemon juice over the avocado slices.
  3. Combine the olive oil, mustard, white balsamic and a generous pinch of sea salt in a glass jar with a tightly fitting lid. Shake well.
  4. Arrange avocado, oranges, tomatoes and red onion on a large platter or individual salad plates. Drizzle with the dressing. Shower with fresh herbs and a few generous grinds of black pepper.
Nutrition Facts
Gaye's Avocado Salad with Tomatoes, Oranges & Vinaigrette Provence
Amount Per Serving
Calories 308 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 3g19%
Cholesterol 0mg0%
Sodium 19mg1%
Potassium 532mg15%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 7g8%
Protein 2g4%
Vitamin A 625IU13%
Vitamin C 41.1mg50%
Calcium 36mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.