Directions:
- Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
- Gradually whisk in oil until dressing is thoroughly blended.
- Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
- Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
- Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.48 Kcal (1187 kJ) | ||
| Calories from fat | 230.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.59g | 39% | |
|---|---|---|---|
| Sodium | 162.49mg | 7% | |
| Potassium | 738.4mg | 16% | |
| Total Carbs | 15.47g | 5% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 8.49g | 34% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 1.4mg | 8% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.45 Kcal (550 kJ) | ||
| Calories from fat | 106.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.86g | 39% | |
|---|---|---|---|
| Sodium | 75.35mg | 7% | |
| Potassium | 342.39mg | 16% | |
| Total Carbs | 7.17g | 5% | |
| Sugars | 2.12g | 18% | |
| Dietary Fiber | 3.94g | 34% | |
| Protein | 1.57g | 7% | |
| Vitamin C | 12.6mg | 45% | |
| Iron | 0.6mg | 8% | |
| Calcium | 15.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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