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Avocado Orange and Cucumber Salad Recipe
|Avocados||4 Large (Choose Ripe But Firm Ones)|
|White wine vinegar||1 Tablespoon|
|Freshly ground cardamom||1 Teaspoon|
|Olive oil||3 Tablespoon|
|Grated orange rind||1 (For Garnish)|
Serving size: Complete recipe
Calories 3452 Calories from Fat 2384
% Daily Value*
Total Fat 282 g434.3%
Saturated Fat 40.7 g203.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 524 mg21.8%
Total Carbohydrates 259 g86.2%
Dietary Fiber 132.8 g531.4%
Sugars 93.3 g
Protein 42 g84.7%
Vitamin A 96.8% Vitamin C 938.1%
Calcium 68.3% Iron 68.8%
*Based on a 2000 Calorie diet
Cut the cucumbers crosswise into 1/4-inch thick slices.
Put the slices into a mixing bowl and sprinkle lightly with salt, then cover and let stand for 1 hour (the salt extracts the excess water and crisps the cucumber).
Meanwhile, peel the oranges and cut them into segments, cutting between the connective tissue.
Squeeze the remaining tissue over a bowl, to extract the juice.
Cut the segments into smaller pieces and add them to the juice.
Cut each avocado in half and remove the pit, then carefully pull away the skin from each half.
Cut the avocados into slices crosswise.
Thoroughly rinse and drain the cucumber on paper towels.
Put the vinegar, cardamom and seasoning into a salad bowl and stir well until the salt dissolves.
Beat in the olive oil.
Add the oranges, orange juice, avocados and cucumber to the dressing, and mix gently together .
Garnish with grated orange rind.