This citrusy green salad is a Healthy Living recipe, thanks to the abundance of delicious fruits and veggies—including luscious chunks of creamy avocado.
What You Need
Original recipe yields 6 servings
8 cups loosely packed baby salad greens
1 navel orange, sectioned
1 red grapefruit, sectioned
1 avocado, cut into 1/2-inch chunks
2 stalks celery, thinly sliced
1/4 cup KRAFT Strawberry Balsamic Vinaigrette Dressing
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Let's Make It
Combine all ingredients except dressing.
Add dressing just before serving; mix lightly.
How to Section Citrus Fruit
To section fresh oranges or grapefruit, be sure to sharpen the paring knife first. A sharp knife is much safer to use than a dull one since it is less likely to slip while cutting. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
How to Help Prevent Cut Avocados from Darkening
To prevent cut avocados from turning brown, cut them lengthwise in half and remove the pits. Place avocado halves, cut-sides down, in a shallow dish partially filled with water mixed with a few tablespoons of lemon juice. Refrigerate up to 12 hours. It's a great way to prepare avocados ahead of time for salads. Cut avocados as desired just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.