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[1] Orange juice vinaigrette (photo © California Olive Ranch).
[2] Avocado, grapefruit and kale salad (photo © Good Eggs).
[3] Avocado, black bean and red bell pepper salad (photo © Avocados From Chile).
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May 4th is National Orange Juice Day. Here’s something that’s both special and easy to make in less than 15 minutes.
California Olive Ranch sells delicious artisan olive oils, which we often use for vinaigrettes.
They developed this recipe for Orange Juice Vinaigrette, which we love on green salads, fruit salads and avocado salads (a recipe for the latter is below).
RECIPE #1: ORANGE JUICE VINAIGRETTE
Ingredients For 1/2 Cup
6 tablespoons California Olive Ranch extra virgin olive oil (or other)
1 tablespoon fresh squeezed orange juice
2 tablespoons seasoned rice wine vinegar
Pinch each of fresh ground black pepper and kosher salt/coarse salt for seasoning
Preparation
1. COMBINE in a blender the orange juice, rice wine vinegar, salt and pepper.
2. PULSE the blender to dissolve the salt in juice and vinegar.
3. ADD the olive oil and pulse briefly to incorporate.
RECIPE #2: AVOCADO SALAD
While avocado salad can be as simple as a fan of avocado slices with vinaigrette.
There are so many delicious ingredients that can be combined into avocado salad and brightened with orange vinaigrette.
Take your pick of these ingredients to create a mixed salad.
Principal Ingredients
Avocado, diced
Cucumber, sliced
Fresh herbs, snipped (basil, cilantro, dill, parsley, or any combination)
Sweet or red onion, sliced or diced
Tomatoes wedges or halved cherry tomatoes
Enhancements
Baby spinach
Celery or fennel, sliced
Cheese, crumbled (blue, feta, goat, cotija)
Corn kernels
Grapefruit, orange or mandarin segments or slices
Kale
Kiwi
Mango, diced or matchstick
Optional protein: black beans, cubed chicken, crab, salmon, scallops, shrimp
Red bell pepper, diced
Romaine or other lettuce
Spiralized carrots
Strawberries, halved
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