This green salad has flavours reminiscent of Mexico so I call it Mexican Avocado Orange Salad. I like to serve it in winter when oranges are at their peak.
In my opinion one can never have too many good salad recipes. This one has vibrant colours and a simple lime vinaigrette that lets all the flavours in this delicious combination shine.
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Homemade vs Store Bought Salad Dressing
In case you didn’t know, I don’t buy salad dressing. You can, I just don’t. When I learned to cook I wanted to try all the ingredients I had never heard of and the combinations I read about but couldn’t have even imagined. That included all sorts of salads with dressings using flavoured oils and vinegars. Many of these oils and vinegars could only be found in specialty food shops. Nowadays I most often use extra virgin olive oil for my salad dressings but vinegar…I have a large collection of vinegars in my pantry.
In my kitchen I default to a basic vinaigrette dressing using any combination of oil and vinegar in a 2:1 or 3:1 ratio. This Mexican Avocado Orange Salad uses a lime vinaigrette made with three parts olive oil to one part lime juice.
Everyday to Gourmet – Mexican Avocado Orange Salad
On any given night I just chop up some lettuce, toss everything together and serve this salad in a bowl. Even in a big salad bowl, the colours of the avocado, tomato, orange and corn look beautiful. For an everyday meal I’ll still make this recipe even if I’m missing one ingredient.
When I want a gourmet presentation I will serve the same salad but pay attention to the small details. I choose the nicest lettuce leaves to line a large platter and I carefully cut all of the ingredients to the size I want. Just those details turn this salad into a gourmet dish that is sure to please your family or friends. A few of my favourite dishes to serve this salad with are:
- –Cumin Lime Chicken
- –Pork Carnitas
- –Turkey Tacos
- –Flank Steak with Chipotle Honey Sauce
- –Crab Quesadillas
Get The Tools
You don’t need a lot of tools for salad making but you need some basics. My list includes:
- -An awesome knife, I like my 10-inch Chef’s knife
- -A sturdy extra large plastic cutting board
- -I use my immersion blender to fully emulsify oil and vinegar. Just as often I simply use a whisk to make a quick dressing in a small bowl. If you dislike whisking by hand you can even measure the oil and vinegar directly into a jar and shake vigorously.
- -Both salad dressing bottles and small Mason jars are great for storing the vinaigrette.
- -A gorgeous wooden salad bowl or a nice glass platter will be used over and over to serve all kinds of salads so are a good investment.
Let me know in the comments below if you tried this salad and how you liked it.
More Salad Recipes
|1 avocado, peeled and chopped|
|2 tomatoes, chopped|
|2 oranges, peeled and chopped or segmented|
|⅔ cup frozen corn, thawed|
|¼ cup minced red onion|
|6 Tbsp olive oil|
|2 Tbsp lime juice|
|salt & pepper to taste|
|2 Tbsp chopped cilantro|
|SERVING – red lettuce leaves to line the platter|
- Combine all salad ingredients in a large salad bowl.
- LIME VINAIGRETTE*
- In a small bowl whisk oil and lime juice together.
- Add salt and pepper to taste.
- Pour vinaigrette over salad. Add cilantro and gently toss.
- Taste and adjust seasoning.
- Line platter with whole lettuce leaves. Mound salad in the center of the platter and serve. Sprinkle with additional cilantro if you like.
- *VARIATIONS – Add ½ tsp cumin, and or ½ tsp chili powder if you want more seasoning.