Here's a vitamin-packed salad featuring oranges, avocado, and watercress, perfect for winter and early spring. It goes with just about anything else you're serving and can be made in minutes. Photos by Rachael Braun.

Recipe

Avocado and Orange Salad

Here's a vitamin-packed salad featuring oranges, avocado, and watercress, perfect for winter and early spring. It goes with just about anything else you're serving and can be made in minutes.

5 from 1 vote

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Course: Salad

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: Avocado and Orange Salad, Avocado Salad recipe

Prep Time: 15

Total Time: 15

Servings:

Calories: 108kcal

Author: Veg Kitchen

Ingredients

3 small sweet seedless oranges (see Note after recipe box), peeled and sectioned
1 medium firm ripe avocado, diced
1 cup diced jicama daikon radish, or turnip
1 cup loosely packed watercress leaves
1 cup or so shredded red cabbage or radicchio
1 tablespoon dark sesame oil or use tahini that's nice and fluid
2 tablespoons lemon or lime juice or to taste
1 teaspoon agave nectar
Toasted sunflower or pumpkin seeds optional
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Combine the ingredients in a serving bowl and toss together. Serve at once.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note: Use any small sweet orange that are seedless or don't have a lot of seeds, like clementines, mineolas, mandarins, etc. In pinch, use a 12-ounce can of mandarin oranges, drained.