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5
from 1 vote
Orange and Avocado Salad with Pea Tendrils
Pea tendrils are a delightful taste of spring and a great way to use the thinnings from your pea patch. They make a great addition to this salad with oranges and avocado.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
4
Calories:
220
kcal
Author:
Jessica Fisher
Cost:
$5
Ingredients
6
oz
baby greens
4
oz
pea shoots
1
orange
peeled and sliced into rounds
1
red bell pepper
chopped
½
avocado
peeled, pitted, and sliced
¼
red onion
sliced
1
oz
feta cheese crumbles
(¼ cup)
¼
cup
sunflower seeds
¼
cup
balsamic vinaigrette
US Customary
-
Metric
Instructions
In a large mixing bowl combine the baby greens and pea shoots. Divide among four dinner plates.
Divide the orange, bell pepper, avocado, onion, feta cheese, and sunflower seeds among the salads.
Serve the salads with the dressing on the side.
Notes
Salad components can be stored separately in the refrigerator for up to 4 days.
Nutritional values are approximate and based on 1
salad.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
125
mg
|
Potassium:
381
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1680
IU
|
Vitamin C:
88
mg
|
Calcium:
74
mg
|
Iron:
1
mg