California Salad with Avocado, Orange, and Walnuts

California Salad with Avocado, Orange, and Walnuts

California Salad with Avocado, Orange, and Walnuts


It wasn’t easy getting out of bed today after lots of good fun and tension. Last night (Wednesday) we were biting our nails as we watched the Spanish soccer team play off against Portugal in the European Semi-finals. The game went to the penalties because neither team had been able to score a goal. But, the team pulled it off, sending the Portuguese home, and sending our team on to the finals. I snapped a photo of the street celebration at the Plaza de Santa Domingo, in León, Spain.


Plaza de Santa Domingo after winning the European Cup Semi-Fianls

Plaza de Santa Domingo in León, Spain, after winning the European Cup Semi-Finals

And now, lets get to the, also important, food talk. This is week three of our new blog group where we blog about Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients.” The luscious avocado makes the grade.

Technically, the avocado is a fruit—the shape even similar to a pear— but people tend to think of it as a vegetable because it is not sweet, and it’s used in many types of salads, or along with an entrée.

And here’s why it’s good for you: it’s a great anti-inflammatory food; it’s loaded with fiber and potassium, and it’s a good source of vitamin K and E. It’s also believed that avocado raises your good cholesterol (LDL), while it lowers the bad cholesterol (HDL). Some people shy away from avocados because of the high fat content, but it’s good fat you don’t want to miss out on.

My California salad with avocado, orange, and walnuts is very quick and easy to prepare. To see how to slice orange segments check the technique in my recipe for Spanish salad.


Servings: 4

Prep Time: 15 minutes



¼ small onion, slice into thin strips

1-1/2 teaspoons minced shallot

¼ cup walnuts

4 cups lettuce, washed and torn

Segments of one orange

1 Hass avocado, sliced lengthwise

¼ cup natural cheddar cheese cubes (optional)

1-1/2 teaspoons orange juice

1 tablespoon white wine vinegar

3 tablespoons olive oil

Salt and white pepper



Make the vinaigrette: In a small bowl whisk together the minced shallot, orange juice, white wine vinegar, and the olive oil, and then season with salt and white pepper.

Arrange the salad: Place the lettuce greens and the sliced onions in the bottom of the bowl and decorate the top by alternating the avocado with the tomato slices and the orange segments. Top with the (optional) cheese, and the walnuts. Pour the salad dressing over the top and toss just before serving.


Reference: World’s Healthiest Foods
If you are a blogger and would like to participate in the 38 Power Foods blog group, we’d love to have your company. Contact: mireya(at) for details.

Check out what these other bloggers have cooked up!

Alyce – More Time at the Table,  Ansh – Spice Roots, Casey – Bookcase Foodie

Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living,

Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink


This recipe is also posted at Full Plate Thursday and the Pennywise Platter