Blood Orange & Avocado Salad
- Author: Cookie and Kate
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: By hand
- Cuisine: Californian
This beautiful blood orange and avocado salad brightens up dreary winter days! It’s loaded with delicious fresh, seasonal flavors and makes a statement on the dinner table. Recipe yields 4 servings.
Scale
Ingredients
- 1/4th small red onion, very thinly sliced
- 4 blood oranges (or regular oranges), peeled and sliced 1/4-inch thick
- 1 large or 2 small-to-medium ripe avocados, thinly sliced
- 2 tablespoons fresh lime juice (about 1 medium lime)
- Flaky sea salt or kosher salt
- 1 teaspoon nigella seed, black sesame seeds* or pepitas (green pumpkin seeds)
- 1/4 cup fresh cilantro leaves
- 2 tablespoons extra-virgin olive oil
Instructions
- 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.
- Meanwhile, on a large serving plate, layer the orange and avocado slices.
- 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.
- Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.
Notes
Recipe adapted just a little from Dining In by Alison Roman.
*Where to buy: You might be able to find black sesame seeds next to the Asian ingredients in well-stocked grocery stores.
On leftovers: Given the fresh avocado component of this salad, it’s really best served immediately. It might keep for a day in the fridge if you gently toss it so that the avocado is coated in citrus juice.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/blood-orange-avocado-salad-recipe/