Avocado & Orange Salad with Ginger & Honey Dressing

Karen Persson

Serving Size: 4

Ingredients

  • 2 Hass avocados, sliced and cut into 1″ pieces
  • 4 navel oranges, cut into segments with the skin and membrane removed
  • ¾ C orange juice
  • 1 T fresh ginger, finely chopped
  • 3 T mayonnaise
  • 1 t. Dijon mustard
  • 2 t. honey
  • 2 medium shallots, finely chopped
  • 1-2 T extra virgin olive oil
  • 1 T mint, chopped, plus whole leaves for garnish
  • 1 T cilantro, chopped, plus whole leaves for garnish
  • 4 leaves Boston lettuce, whole leaves
  • 4 leaves red leaf lettuce, whole leaves
  • Sliced pickled ginger, optional garnish
  • Kosher salt and freshly ground black pepper

Preparation

  1. In a medium bowl mix together ginger, mayonnaise, mustard, and honey with ½ C of the orange juice.
  2. In a small bowl, combine half of the chopped shallots with 3 T of the remaining orange juice. Whisk in the olive oil and season with salt and pepper to taste.
  3. Add avocados, remaining shallots, mint, and cilantro to the medium bowl, which contains the ginger mixture, and mix tossing lightly so as not to break down the avocado.
  4. Before serving, set aside 8 orange segments. Toss the rest of the orange segments with the whole lettuce leaves and just enough of the olive oil mixture to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate. Top with the reserved orange segments (two per plate) and drizzle any remaining ginger mixture over the salad.
  5. Garnish each salad with whole mint and cilantro leaves and, if desired, pickled ginger.

Serving suggestion: Jicama sticks may also be used to garnish the salad, and crumbled crispy bacon bits may be sprinkled on top for variation. If you’re fond of coconut, add a tablespoon of coconut flakes to the dressing or sprinkle them atop the salad.