Recipe

Cranberry-Avocado Oil Salad with Orange Vinaigrette using organic AEVO Avocado Oil, along with the nutritional values:

Ingredients: -

For the Salad: -

• 4 cups of mixed greens (spinach, arugula, or spring mix)
• 1/2 cup dried cranberries
• 1/4 cup feta cheese, crumbled
• 1/4 cup pecans, lightly toasted
• 1 medium avocado, peeled, pitted, and sliced
• 1 small red onion, thinly sliced
• 1 medium cucumber, thinly sliced

For the Orange Vinaigrette: -

• 1/4 cup freshly squeezed orange juice
• 2 tablespoons organic AEVO Avocado Oil
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• Salt and freshly ground black pepper to taste

Instructions: -

1. Prepare the Salad: -

• In a large bowl, combine the mixed greens, dried cranberries, crumbled feta, and toasted pecans.
• Arrange the sliced avocado, red onion, and cucumber on top of the greens mixture.

2. Make the Orange Vinaigrette: -

• In a small bowl or a mason jar, whisk together the orange juice, AEVO Avocado Oil, white wine vinegar, Dijon mustard, honey (if using), salt, and pepper.
• Whisk vigorously until the vinaigrette is well combined and slightly emulsified. If using a mason jar, you can shake the ingredients together with the lid on for easy mixing.

3. Toss and Serve: -

• Drizzle the prepared orange vinaigrette over the salad just before serving.
• Gently toss the salad to coat the ingredients evenly with the vinaigrette.
• Serve immediately, garnishing with a few extra dried cranberries or pecans if desired.

This salad is a perfect blend of tangy, sweet, and savory flavors with a refreshing crunch from the pecans and greens, balanced by the creamy avocado. The orange vinaigrette brings it all together, making it a vibrant, nutrient-rich dish for any occasion.