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Avocado & Citrus Salad with Jalapeño Vinaigrette


Active Time: 25 minutes
Total Time: 30 minutes • Serves: 8


4 large oranges
2 tablespoons white wine vinegar
1 small shallot, finely chopped (about 1 tablespoon)
1 tablespoon jarred diced jalapeño peppers, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Pompeian® extra virgin olive oil
2 ripe avocados, peeled, pitted and cut into 1/2-inch thick wedges
1 package (5 ounces) fresh herbs and greens lettuce blend
1/2 cup loosely packed fresh mint leaves, coarsely chopped
1/2 cup crumbled feta cheese (about 3 ounces)

1. From 1 orange, squeeze 1/2 cup juice. From remaining 3 oranges, cut 1/4-inch skin off each end; set oranges on cutting board, cut side down. Slice peel and white pith away from flesh of each orange, removing as little flesh as possible. Either remove segments from each orange or slice crosswise into 1/2-inch discs. Place segments or slices in small bowl.

2. Meanwhile, in 1- to 2-quart saucepan, heat orange juice over medium heat 5 to 6 minutes or until syrupy and reduced to about 2 tablespoons, stirring frequently. Let cool.

3. In medium bowl, with whisk, stir vinegar, shallot, jalapeño, salt, pepper and reduced orange juice. Slowly whisk in oil until well blended.

4. In large bowl, gently toss avocados, lettuce blend, mint, orange segments or slices and vinaigrette; top with cheese.

Each serving: about 180 calories, 13 g total fat (3 g saturated), 10 mg cholesterol, 190 mg sodium, 14 g carbohydrate, 6 g fiber, 7 g sugars, 4 g protein

Cook’s Wisdom


For a timesaver, vinaigrette can be prepared, covered and refrigerated in advance.