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Ingredientes
- 4 x oranges - (abt 1/2 lb ea)
- 3 x hard-ripe avocados - (abt 1/2 lb ea)
- 1/2 c. orange juice
- 6 Tbsp. lime juice
- 1 Tbsp. minced fresh dill
- Â Â (or possibly dry dill weed)
- 1/2 tsp sugar
- Â Â Salt to taste
- 2 c. diced or possibly sliced boned skinned smoked or possibly
- Â Â cooked chicken breast or possibly turkey breast - (10 to 12 ounce)
- 1/2 c. very thinly-sliced red onion
Direcciones
- With a small, sharp knife, cut peel and white membrane from oranges. Thinly slice oranges crosswise.
- Peel and pit 2 avocados. On a flat plate, use a fork to coarsely chunk peeled avocados, adding 3 Tbsp. orange juice, 2 Tbsp. lime juice, dill, sugar, and salt to taste.
- Mound chunked avocado equally on plates. Top equally with chicken.
- Peel and pit remaining avocado and thinly slice lengthwise. Separate onion slices into rings. Mix remaining orange juice and lime juice.
- Arrange orange slices, avocado slices, and onion rings equally on plates, then moisten with orange-lime juice mix. Add in salt to taste.
- This recipe yields 4 servings.
- Comments: Garnish salads with dill sprigs and chopped fresh jalapeno chilies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 30 | 37% |
| Total Fat 3.3g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 23mg | 1% |
| Potassium 166mg | 5% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.51g | 2% |
| Protein 7.57g | 12% |
