Sue Burgess Citrus Avocado Salad

(from kjones28’s recipe box)

Source: Sue Burgess

Categories: Salad

Ingredients

  • 3 oz candied pecans (see recipe)
  • 2 cups or to taste Honey Lime Vinaigrette (recipe)
  • 10 oz spring mix and or spinach, too
  • Large pinch of freshly chopped cilantro
  • 2 large seedless oranges
  • 2 avocados cut into 24 slices
  • 15 rings red onion, sliced 1/4 inch thick
  • 10 oz. jicama, cut into matchsticks
  • pecans:
  • 1/2 pound pecan
  • 1/3 cup caramel sauce
  • preheat oven to 350
  • Coat pecans with caramel sauce in bowl. Spread on sheet pan and bake in oven 15 min
  • Stir every 5 minutes
  • Remove from oven and let cool, then break apart into bite size chunks. Use only 2/3 cup or less to taste for salad.

Directions

  1. Prepare Honey Lime dressing until ready to use

  2. Prepare candied pecans

  3. When ready to serve salad: Place spring mix in a large chilled bowl.

  4. Sprinkle cilantro over greens

  5. Peel and remove rind from oranges. Remove seeds you may find. Cut into attractive pieces Place fruit slices over top of lettuce, creating aqn outer ring.

  6. Create an inner ring with avocado slices by overlapping each slice and fanning them out.

  7. Decoratively place onion slices over the fuit and avocado.

  8. Place jicama in center of salad.

  9. Chill salad until ready to serve.

  10. To serve: Top salad with the pecans, then drizzle with the vinaigrette to taste. Toss and serve.

  11. Honey Lime:

  12. 1/2 c. olive oil

  13. 1/2 c. canola oil

  14. 1/2 c. honey

  15. Zest and juice of 2 limes

  16. 5 tbsp red wine vinegar

  17. 1/2c. sour dream

  18. 1 tsp. salt

  19. 1/2 tsp. dry mustard

  20. 1/4 tsp dried parsley

  21. 1/2 tsp. garlic powder

  22. Place all ingredients in a medium bowl and mix until well combined.

  23. Refrigerate until ready to use.

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