Description
This Blood Orange Avocado Salad is a vibrant, refreshing mix of citrusy sweetness, creamy avocado, and crisp greens tossed in a zesty citrus vinaigrette. It’s a show-stopper that works for both everyday lunches and elegant gatherings.
Ingredients
3 blood oranges, peeled and sliced into rounds
2 ripe avocados, sliced
5 oz arugula or mixed baby greens
0.25 small red onion, thinly sliced
0.25 cup toasted sliced almonds
2 oz goat cheese or feta, crumbled
For the Citrus Vinaigrette
0.25 cup freshly squeezed orange juice (from one blood orange)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper to taste
Instructions
1. In a small bowl or jar, whisk together the blood orange juice, olive oil, vinegar, and honey. Season with salt and pepper to taste. Set aside.
2. Peel and slice the blood oranges into rounds, removing seeds. Slice the avocados last to avoid browning.
3. On a large platter or in a salad bowl, arrange the arugula or mixed greens.
4. Layer the orange slices and avocado over the greens.
5. Add the red onion, crumbled cheese, and toasted almonds.
6. Give the dressing another stir and drizzle over the salad just before serving.
Notes
This salad is best assembled right before serving to keep the avocado fresh.
For a dairy-free version, omit the cheese or use a plant-based substitute.
To add protein, top with grilled shrimp, salmon, or chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg
Keywords: blood orange salad, citrus salad, avocado salad