Mexican Orange and Avocado Salad with Cilantro-Lime Vinaigrette

Mexican Orange and Avocado Salad with Cilantro-Lime Vinaigrette 


For salad:
  • 8 cups mixed salad greens
  • 1 cup orange segments
  • 1 avocado, diced
  • 1/4 cup slivered red onion
For Cilantro-Lime Vinaigrette:
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1 small jalapeno pepper, chopped
  • 1 small clove garlic, halved
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 pinch salt, to taste
  • 1 1/2 tablespoons minced fresh cilantro


Put all of the ingredients for the vinaigrette minus the cilantro into a blender. Puree until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Set aside or refrigerate until serving.

Toss greens, orange segments, diced avocado and slivered onion in a salad bowl.

Shake the vinaigrette before serving, add 1/2 cup to the bowl with salad ingredients, and mix well. Serve.


4 – 6 servings


Eating Well magazine 

  • Email
  • Print
  • Share
  • Text
Highlight Glossary Terms
  • Nutrition Tip

    The avocado and oranges in this salad have cancer prevention properties. Oranges are full of vitamin C and potassium. Avocado is loaded with vitamins A, K, and E, and with potassium, folate, and monounsaturated fat.

    Many vitamins in both fruits are antioxidants that may prevent free radical formation.

    The monounsaturated fat in avocados has anti-inflammatory properties that can help prevent cancer. Because of their soothing texture and nutritiousness, avocados are a good addition to a cancer patient's diet. Studies show that an avocado-rich diet may prevent cancer and cardiovascular disease or stroke.

  • Nutrition Services

  • Free Nutrition App