Blood Orange & Avocado Salad Recipe

Blood Orange & Avocado Salad Recipe

How To Make Blood Orange & Avocado Salad

Have you ever fallen in love with a mixture of in-season fruits? This colorful blend of blood orange and avocado tastes like a lovely stroll in the park.

Preparation: 30 minutes
Total: 30 minutes



  • ¼smallred onion,very thinly sliced
  • 4blood oranges,or regular oranges, peeled and sliced ¼-inch thick
  • 1large avocados,or 2 small-to-medium, ripe, thinly sliced
  • 2tbspfresh lime juice,about 1 medium lime
  • Flaky sea salt,or kosher salt
  • 1tspnigella seed,black sesame seeds or pepitas (green pumpkin seeds)
  • ¼cupfresh cilantro leaves
  • 2tbspextra-virgin olive oil


  1. Fill a medium-sized bowl with ice and water, and soak the onions for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity.

  2. Meanwhile, on a large serving plate, layer the orange and avocado slices.

  3. Drain the onion well and tuck pieces in between and on top of the orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with salt.

  4. Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.

Recipe Notes

Any type of citrus/orange will work for this recipe. Cara caras are particularly good. Ruby red grapefruit might even be nice.


  • Calories: 229.94kcal
  • Fat: 16.50g
  • Saturated Fat: 2.34g
  • Monounsaturated Fat: 11.25g
  • Polyunsaturated Fat: 2.05g
  • Carbohydrates: 22.02g
  • Fiber: 7.57g
  • Sugar: 12.99g
  • Protein: 2.72g
  • Sodium: 498.55mg
  • Calcium: 70.38mg
  • Potassium: 566.04mg
  • Iron: 0.66mg
  • Vitamin A: 22.33µg
  • Vitamin C: 78.88mg
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