Yields: 4 Servings

Curried Orange and Avocado Salad


  • 4 tsps. Peanut Oil
  • 1 teaspoon curry powder
  • 1 whole clove garlic, mashed
  • 1/2 teaspoon salt
  • 3 tsps. REGINA White Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey


The Salad:

1 lb. mixed greens (Bibb, frissee, romaine, arugula, radicchio)

2 oranges, peeled and sectioned

1 large avocado, peeled, cut into wedges

1/2 cup red onion, thinly sliced

6 tsp. sliced almonds, toasted

Mix all ingredients for dressing and set aside. Toss greens with onion and just enough dressing to moisten. Divide evenly between 4 plates. Arrange orange and avocado on top. Sprinkle with almonds.
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