Navel Orange Salad with Avocado Military Produce Group

Ingredients:

3 cups - mixed baby greens

4 - navel oranges, peeled

6 oz - avocados, from 1 large or 2 small, sliced

1/4 cup - sliced red onion

Kosher salt and pepper

For the Citrus Vinaigrette

3 tablespoons - fresh squeezed orange juice, plus 1 teaspoon zest

2 1/2 tablespoons - red wine vinegar

1/4 cup - olive oil

1 teaspoon - Dijon mustard

1 teaspoon - honey

Kosher salt and freshly cracked black pepper to taste

Instructions:

1. Arrange the lettuce on a large platter, bowl, or divide between 4 large plates.

2. Cut the oranges into 1/4-inch thick round slices and carefully pop out any seeds.

3. Arrange the oranges, avocados and red onion in and around the lettuce and season with salt and pepper.

4. Whisk together the ingredients for the vinaigrette, taste and adjust salt and pepper as needed.

5. Serve the vinaigrette on the side or drizzled on top of the salad.

Prep Time:

15 minutes

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