4 Serves
45 Mins
Using a sharp knife, peel and segment the navel oranges, reserving any leftover juice. Slice the Hass avocados into uniform wedges.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
171 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
118 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
162 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Arrange the avocado and orange slices in an overlapping pattern on a serving platter. Drizzle the reserved orange juice over the fruit and sprinkle with chopped spring onions and a pinch of salt.
Prepare the dressing by combining the salad dressing ingredients, fresh ginger, and a splash of orange juice in a blender. Process until smooth and season with salt and pepper to taste.
Cover the salad platter with plastic wrap and refrigerate for 15 minutes to allow flavors to meld. Just before serving, remove the wrap and pour the prepared dressing over the salad.
41
g56
g22
g
