Close
Prep Time:15 minsTotal Time:15 minsServings:8Yield:6 cupsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:8Yield:6 cups
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:8
Servings:
8
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuptoasted sesame oil2tablespoonstamari1tablespoonsherry vinegar1tablespoonbalsamic vinegar1tablespoonhot chili oil½teaspoonsugar3blood oranges, peeled3navel oranges, peeled3Cara Cara oranges, peeled2avocados, sliced1red Fresno chile, thinly sliced1smallshallot, thinly sliced¼cuptorn fresh mint¼cupfresh cilantro leaves
Cook Mode(Keep screen awake)
Ingredients
¼cuptoasted sesame oil
2tablespoonstamari
1tablespoonsherry vinegar
1tablespoonbalsamic vinegar
1tablespoonhot chili oil
½teaspoonsugar
3blood oranges, peeled
3navel oranges, peeled
3Cara Cara oranges, peeled
2avocados, sliced
1red Fresno chile, thinly sliced
1smallshallot, thinly sliced
¼cuptorn fresh mint
¼cupfresh cilantro leaves
DirectionsWhisk sesame oil, tamari, sherry vinegar, balsamic vinegar, chili oil and sugar in a small bowl until emulsified, about 20 seconds. Set aside.Cut oranges crosswise into 1/4-inch-thick slices. Evenly divide the orange slices and avocado slices among 8 salad plates, alternately layering each fruit. Sprinkle the salads with chile and shallot slices. Drizzle each with 1 tablespoon of the vinaigrette; sprinkle with mint and cilantro leaves.TipsTo make ahead: Cover and refrigerate vinaigrette for up to 5 days. The oil may solidify, so bring to room temperature and whisk before using.Originally appeared: EatingWell.com, March 2020
Directions
Whisk sesame oil, tamari, sherry vinegar, balsamic vinegar, chili oil and sugar in a small bowl until emulsified, about 20 seconds. Set aside.Cut oranges crosswise into 1/4-inch-thick slices. Evenly divide the orange slices and avocado slices among 8 salad plates, alternately layering each fruit. Sprinkle the salads with chile and shallot slices. Drizzle each with 1 tablespoon of the vinaigrette; sprinkle with mint and cilantro leaves.TipsTo make ahead: Cover and refrigerate vinaigrette for up to 5 days. The oil may solidify, so bring to room temperature and whisk before using.
Whisk sesame oil, tamari, sherry vinegar, balsamic vinegar, chili oil and sugar in a small bowl until emulsified, about 20 seconds. Set aside.
Cut oranges crosswise into 1/4-inch-thick slices. Evenly divide the orange slices and avocado slices among 8 salad plates, alternately layering each fruit. Sprinkle the salads with chile and shallot slices. Drizzle each with 1 tablespoon of the vinaigrette; sprinkle with mint and cilantro leaves.
Tips
To make ahead: Cover and refrigerate vinaigrette for up to 5 days. The oil may solidify, so bring to room temperature and whisk before using.
Originally appeared: EatingWell.com, March 2020
Rate ItPrint
Nutrition Facts(per serving)242Calories17gFat24gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
