xp - tangerine and avocado salad

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Tangerine and Avocado Salad

 

Recipe By :UC Berkeley Wellness Newsletter

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons fresh lime juice

4 teaspoons honey

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

6 tangerines

1 Hass avocado

3 tablespoons toasted sunflower seeds -- (no oil)

 

1. In a large bowl, whisk together the lime juice, honey, vinegar, salt, and

cayenne.

 

2. With a vegetable peeler, peel 3 long strips of zest from 1 tangerine. Cut the

strips into 1/8-inch slivers. Peel the tangerines and separate into segments.

Cut the segments crosswise into 2 or 3 pieces; discard any seeds.

 

3. To prepare the avocado: halve, remove pit, peeled, and thinly slice

crosswise. Add the avocado, tangerines, and zest to the bowl and toss to

combine. Chill until serving time.

 

4. Sprinkle with the sunflower seeds just before serving.

 

Makes 4 servings

 

Nutrition Information (per serving)

calories 194; fat 11 g (1.5 g saturated); cholesterol 0 mg; carbohydrate 26 g;

dietary fiber 5.8 g; protein 3 g; sodium 300 mg; good source of: fiber, folate,

potassium, thiamin, vitamin B6, vitamin C, vitamin E.

 

 

Copyright:

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Per Serving (excluding unknown items): 201 Calories; 12g Fat (47.0% calories

from fat); 3g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

273mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1/2

Other Carbohydrates.

 

NOTES : A good substitute for tangerines in the salad would be five navel

oranges, divided into sections and each section cut into thirds.

 

Nutr. Assoc. : 0 0 0 0 0 0 2108 5184