Immerse yourself in a culinary escapade with our Arugula, Blood Orange, and Avocado Salad extravaganza! This vibrant salad is a symphony of flavors, textures, and colors, promising a delightful experience with every bite. The peppery bite of arugula pairs perfectly with the juicy sweetness of blood oranges, while creamy avocado adds a luscious richness. Tangy red wine vinaigrette enhances the flavors, bringing everything together in perfect harmony.
In addition to the main salad recipe, we'll also tantalize your taste buds with variations that cater to diverse preferences:
- Vegan Delight: Transform the salad into a plant-based masterpiece by using maple syrup or agave nectar instead of honey in the vinaigrette.
- Citrus Twist: Introduce a burst of zesty grapefruit to complement the blood oranges, adding a tangy dimension to the salad.
- Nutty Crunch: Enhance the salad's texture with a sprinkling of toasted walnuts or pecans, adding a delightful nutty flavor.
- Goat Cheese Indulgence: For a creamy and tangy twist, crumble goat cheese over the salad, creating a delightful contrast to the other ingredients.
- Quinoa Power Up: Boost the salad's nutritional profile by adding cooked quinoa, turning it into a hearty and satisfying main course salad.
Prepare to embark on a culinary journey with our Arugula, Blood Orange, and Avocado Salad as your guide. Let your taste buds rejoice as you explore the different variations, savoring the harmony of flavors in each bite.
BLOOD ORANGE & AVOCADO SALAD
This beautiful blood orange and avocado salad brightens up dreary winter days! It's loaded with delicious fresh, seasonal flavors and makes a statement on the dinner table. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 8
Steps:
- Fill a medium-sized bowl with ice and water, and soak the onions for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity.
- Meanwhile, on a large serving plate, layer the orange and avocado slices.
- Drain the onion well and tuck pieces in between and on top of the orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with salt.
- Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.
Nutrition Facts : Calories 226 calories, Sugar 12.8 g, Sodium 152.1 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 24.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 0 mg
BLOOD ORANGE AVOCADO SALAD
My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 241 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 89mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
SPICE-COATED RACK OF LAMB FOR TWO WITH ARUGULA, AVOCADO, AND BLOOD ORANGE SALAD
Provided by Claudia Fleming
Categories Lamb Marinate Sauté Valentine's Day Dinner Avocado Arugula Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 22
Steps:
- Make lamb:
- Pre-heat oven to 400°F.
- Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl. Whisk in cocoa powder, coffee, and pepper.
- Rub exposed lamb bones with 1 tablespoon canola oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered. Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.
- In heavy, 12-inch oven-safe sauté pan over high heat, heat remaining 2 tablespoons canola oil until hot but not smoking. Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.
- Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes. Add butter, garlic, and thyme to pan and continue roasting until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), 7 to 8 minutes more. Tilt pan to collect juices and spoon those over meat. Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.
- Make salad:
- In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.)
- To plate:
- Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Remove foil from lamb bones. Slice rack into 4 double chops and transfer to plates alongside salad. Serve immediately.
Tips:
- Use ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently squeeze it. It should yield to gentle pressure.
- Choose fresh and vibrant arugula: Fresh arugula has a peppery flavor and a bright green color. Avoid arugula that is wilted or yellowed.
- Select juicy blood oranges: Blood oranges are in season from December to April. Choose oranges that are heavy for their size and have a deep red color.
- Make the vinaigrette ahead of time: The vinaigrette can be made up to 3 days in advance. Store it in a jar or airtight container in the refrigerator.
- Garnish with herbs: Fresh herbs, such as mint or cilantro, can add a pop of flavor and color to the salad.
Conclusion:
This arugula, blood orange, and avocado salad is a refreshing and flavorful dish that is perfect for lunch or dinner. The peppery arugula, juicy blood oranges, creamy avocado, and tangy vinaigrette come together to create a salad that is both delicious and nutritious. With its vibrant colors and textures, this salad is sure to impress your guests.
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