Winter is peak season for citrus fruits in the United States. And if you’re looking for a great source of vitamin C, an orange is an excellent option.

Just about any variety of orange contains nearly all of the recommended daily allowance of vitamin C. Vitamin C helps boost immunity, aids in wound healing and helps maintain healthy skin, blood vessels, bones and cartilage. Oranges are also an excellent source of fiber, which aids digestion.

Here’s a recipe for a flavorful salad that’s perfect for peak citrus season.

INGREDIENTS

For the salad:

• 3 cups mixed baby greens

• 4 navel oranges, peeled

• 6 ounces Hass avocados - 1 large or 2 small avocados, sliced

• ¼ cup sliced red onion

• Kosher salt and pepper

For the citrus vinaigrette:

• 3 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest

• 2 ½ tablespoons red wine vinegar

• ¼ cup olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Kosher salt and freshly cracked black pepper to taste

INSTRUCTIONS:

1. Arrange the lettuce on a large platter or bowl, or divide between 4 large plates.

2. Cut the oranges into ¼-inch thick round slices and carefully pop out any seeds.

3. Arrange the oranges, avocados and red onion in and around the lettuce and season with salt and pepper.

4. Whisk together the ingredients for the vinaigrette, taste and adjust salt and pepper as needed.

5. Serve the vinaigrette on the side or drizzled on top of the salad.

Makes 4 servings.

Nutrition Facts (per serving):
Calories: 279; Fat: 20g; Carbs: 24g; Protein: 3g

Recipe Card for Navel Orange Salad With Avocado

Source: skinnytaste.com