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.
Serves:
Ingredients
- 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
Instructions
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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.
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Meanwhile, on a large serving plate, layer the orange and avocado slices.
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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.
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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.
Nutrition
- 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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