February Recipes

Raspberry Orange, Avocado and Shallot Salad

Gluten Free Badge
Raspberry Orange Avocado Shallot Salad
Hands On:
25 minutes
Total Time:
30 minutes


  • ¼ cup tightly packed fresh cilantro with stems, plus additional for garnish
  • ¼ cup Soirée traditional feta cheese crumbles
  • 2 ½ tbsp Hy-Vee nonfat plain Greek yogurt
  • 2 tbsp Gustare Vita extra virgin olive oil
  • 1 ½ tbsp Hy-Vee roasted and salted pepitas
  • 1 ½ tbsp Gustare Vita red wine vinegar
  • 1 clove garlic, peeled
  • 1 small shallot, thinly sliced
  • 3 raspberry oranges, peeled and cut into ¼-in.-thick slices
  • 1 navel orange, peeled and cut into ¼-in.-thick slices
  • 2 large ripe avocados, seeded, peeled and sliced
  • 1 tbsp fresh lime juice
  • Ground sumac, for garnish
Add Ingredients to Cart


Place ¼ cup cilantro, feta cheese, yogurt, olive oil, pepitas, vinegar and garlic in a food processor. Cover and process until smooth. Transfer dressing to a small bowl. Cover and refrigerate until ready to serve.
Fill a small bowl with ice water. Add shallot; let stand for 2 to 3 minutes. Drain and set aside.
To serve, arrange blood and navel orange slices, avocado slices and shallots on a serving platter; drizzle with lime juice. Sprinkle avocado with sumac. Garnish with additional cilantro, if desired. Serve with dressing.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories: 85
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 1mg 0%
Sodium: 38mg 2%
Total Carbohydrate: 7g 2%
Dietary Fiber: 3g 9%
Sugars: 4g 7%
Protein: 2g 4%

Similar Recipes