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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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.
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:
You don’t need a lot of tools for salad making but you need some basics. My list includes:
Let me know in the comments below if you tried this salad and how you liked it.
|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|
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