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California Salad Spears





Yields
8 Servings



Cook Time
30 mins

The classic orange-avocado salad goes miniature here, seasoned with a light basil vinaigrette.

California Salad Spears




Eva Kolenko
 ⅛ small red onion
 1 small orange
 1 tbsp lemon juice
 2 ½ tbsp extra-virgin olive oil
 1 tsp minced fresh basil Kosher salt and freshly ground pepper
 1 medium avocado
 16 leaves Little Gem lettuce or small hearts of romaine, stem ends trimmed
 Flake salt
1

Sliver red onion and soak in a bowl of cold water to reduce its bite if you like. Meanwhile, slice peel off orange, following curve of fruit; then slice thinly into wheels. Slice each wheel in half.

2

In a small bowl, blend lemon juice with olive oil, basil, and salt and pepper to taste.

3

Peel and slice avocado thinly crosswise. Lift onion from water and pat dry.

4

Spoon 1 or 2 slices of avocado, 1 slice orange, and a few slivers of onion onto each lettuce leaf and drizzle with vinaigrette. Top with flake salt.

Nutrition Facts

8 servings

Serving size

2 Spears

Amount per serving
Calories78
% Daily Value *
Total Fat 7.1g10%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 2.6mg1%
Total Carbohydrate 4.4g2%

Dietary Fiber 1.8g7%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.