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Prep Time
Total Time
Servings
Ingredients
Creamy Orange Dressing:
- ¼ cup Florida Orange Juice
- 1/3 cup full-fat plain yogurt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons raw cashews
- 1 ½ teaspoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon finely grated orange zest
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper, or to taste
Salad:
- 2 large Florida Oranges, segmented
- 10 cups packed of your favorite salad greens (10 ounces) such as little gem lettuce, romaine, baby greens, or mixed greens
- ¼ cup small fresh basil leaves
- 1 large avocado, pitted, peeled, and sliced
- 3 tablespoons shelled, roasted unsalted pistachios, whole or roughly chopped
Optional Toppings:
- Dried cranberries or fresh pomegranate arils
- Poppy seeds
Instructions
- In a blender, combine the yogurt, Florida Orange Juice, olive oil, cashews, vinegar, honey, orange zest, salt, and pepper. Blend on high until smooth and creamy, about 1 minute. Makes just over 1 cup dressing.
- Arrange the greens and basil on a serving platter or divide among four salad plates.
- Top with the avocado slices and Florida Orange segments. Drizzle with dressing, to taste, and sprinkle with the pistachios. Finish with optional toppings, if desired, and additional black pepper. Serve any remaining dressing on the side.
Notes:
- Refrigerate the dressing for at least 10 minutes before serving to help it thicken slightly.
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