Avocado, Orange, and Papaya Salad
You can improvise with this salad by using seedless tangerines or clementines instead of oranges; mango instead of papaya; baby spinach
or mixed baby greens instead of arugula. Serve on individual salad plates or on a large, shallow serving platter.
1 garlic clove, chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 large navel orange, segmented, pith and peel removed
1 ripe Hass avocado, cut into ½-inch cubes
½ cup papaya, cut into ½-inch cubes
4 cups baby arugula, washed and dried
2 tablespoons papaya seeds
Nutrition FactsPer serving: 163 calories, 14 g fat (2 g saturated), 11 g carbohydrates, 2 g protein, 4 g fiber, 301 mg sodium (13% Daily Value).
Read more Healthy Recipes.
- With side of heavy knife, mash garlic and salt into paste. In large bowl, whisk together garlic mixture and vinegar. Once combined, drizzle in oil, whisking until mixture is emulsified. Gently stir in orange, avocado, and papaya. Let stand at room temperature 15 minutes.
- Add arugula to bowl; toss. Arrange on plates and sprinkle with papaya seeds.