This salad is best eaten soon after it is made.

Grainy Dijon mustard (also called old-fashioned or whole Dijon mustard) is preferred in this recipe because it has a milder flavour. If it’s not available, you can use regular Dijon, but use half as much, as the flavour is very strong.

It is important to buy seedless oranges, such as navel of Valencia oranges, for this salad. Navel and Valencia oranges are available almost year-round.

Courtesy of 150 Best Indian, Asian, Caribbean and More Diabetes Recipes by Sobia Khan 2014 © www.robertrose.ca Reprinted with publisher permission.

 

Spanish Orange and Avocado Salad (Ensalada de Narana y Aguacate)
Print Recipe
In Spain this delightfully refreshing salad is eaten during winter months when tomatoes are not at their prime, but I recommend serving it on a hot summer day. The use of avocado is a Mexican influence on Spanish cuisine.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Spanish Orange and Avocado Salad (Ensalada de Narana y Aguacate)
Print Recipe
In Spain this delightfully refreshing salad is eaten during winter months when tomatoes are not at their prime, but I recommend serving it on a hot summer day. The use of avocado is a Mexican influence on Spanish cuisine.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Dressing
Salad
Servings: servings
Instructions
Dressing
  1. In a small bowl, whisk together oil, vinegar, lemon juice, mustard and salt.
Salad
  1. Arrange lettuce on a large platter. Arrange oranges decoratively on top, then avocados, roasted peppers and onion.
  2. Just before serving, drizzle dressing over salad and sprinkle with mint.

 

The fat in this salad is high, but it comes mostly from the avocado, which provides healthy monounsaturated fat.