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Dr. Terry Simpson

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Orange & Avocado SaladChopped Salad with TunaSteak and EggsMixed Berry Salad
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Orange & Avocado Salad

Serves 8

Orange and Avocado for salad
  • 4 oranges
  • 2 tbs ginger, finely chopped
  • 3 tbs mayonnaise
  • 1 tsp Dijon® mustard
  • 2 tsp honey
  • Salt & pepper to taste
  • 2 shallots, finely diced
  • 1 tbs extra-virgin olive oil
  • 2 avocados, diced into small pieces
  • 1 tbs mint, chopped fresh mint
  • 6 cups spring mix lettuce

Segment and juice 3 of the oranges in the following way: Cut both ends off one of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately. Squeeze what’s left of the orange over the bowl to collect the juice. Do the same with the remaining two oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.

Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.

In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.

Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots and the chopped mint, mix together lightly so as not to break up the avocado.

When ready to serve, set aside eight orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 8 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad.

Preparation time: 10 minutes

Cooking time: 20 minutes

Ready in: 30 minutes

Nutrition Facts: Nutrition (per serving): 165.9 calories; 53 percent calories from fat; 10.4g total fat; 1.4mg cholesterol; 54.9mg sodium; 470.1mg potassium; 18.9g carbohydrates; 5.8g fiber; 10.5g sugar; 2.3g protein.


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