Fresh Blood Orange Avocado Salad with Citrus Vinaigrette (Print Version)
Brighten your plate with this vibrant blood orange and creamy avocado salad. A refreshing, healthy side or light meal, bursting with citrus flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Vibrant Greens & Creamy Base
01 -
5 oz mixed greens (such as spring mix or arugula)
02 -
2 large ripe avocados, diced
03 -
1/4 cup red onion, thinly sliced
→ Sweet Citrus & Ruby Gems
04 -
3 large blood oranges, segmented (supremes)
05 -
1/2 cup pomegranate arils
→ Zesty Vinaigrette
06 -
1/4 cup extra virgin olive oil
07 -
2 tbsp fresh blood orange juice
08 -
1 tbsp white wine vinegar
09 -
1 tsp Dijon mustard
10 -
1 tsp honey or maple syrup
11 -
1/2 tsp sea salt
12 -
1/4 tsp black pepper
→ Crunchy Toppings & Fresh Finish
13 -
1/4 cup shelled pistachios, roughly chopped
14 -
1/4 cup crumbled feta cheese (optional)
15 -
2 tbsp fresh mint leaves, chopped, for garnish
# Instructions:
01 -
Carefully segment (supreme) your 3 large blood oranges over a bowl to catch any juice. This juice will be used in the vinaigrette. Set the beautiful ruby segments aside. This precise preparation is a key step for your Fresh Blood Orange Avocado Salad Recipe.
02 -
Dice the 2 large ripe avocados and thinly slice the 1/4 cup red onion. Ensure all components are ready and set aside for assembly, maintaining their vibrant freshness.
03 -
In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh blood orange juice (from segmenting), 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified. This zesty dressing elevates the Fresh Blood Orange Avocado Salad Recipe.
04 -
In a large serving bowl, gently combine the 5 oz mixed greens, diced 2 large ripe avocados, and 1/4 cup thinly sliced red onion. Handle with care to keep the greens crisp.
05 -
Carefully fold in the segmented 3 large blood oranges and 1/2 cup pomegranate arils. If using, gently incorporate the 1/4 cup crumbled feta cheese now, distributing it evenly throughout the salad.
06 -
Pour the prepared vinaigrette over the salad. Gently toss to coat all ingredients evenly without bruising the delicate components. This ensures every bite of your Fresh Blood Orange Avocado Salad Recipe is bursting with flavor.
07 -
Sprinkle the 1/4 cup roughly chopped shelled pistachios and 2 tbsp fresh chopped mint leaves over the top. Serve immediately to enjoy the vibrant freshness and contrasting textures.
# Notes:
01 -
To easily supreme blood oranges, slice off the top and bottom, then use a sharp knife to cut away the peel and pith. Then, slice between the membranes to release the segments.
02 -
If blood oranges are out of season, navel oranges or cara cara oranges can be used as a delicious substitute. For a nut-free option, simply omit the pistachios.
03 -
This salad is best served immediately to enjoy the crisp greens and fresh avocado. It pairs wonderfully with grilled chicken or fish for a light, refreshing meal.
04 -
Store leftover dressing separately from the salad. Undressed salad can be stored in an airtight container in the refrigerator for up to 1 day, though avocado may brown slightly.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Small whisk
03 -
Cutting board
04 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 434 kcal
Total Fat: 35 g
Total Carbohydrate: 33 g
Protein: 7 g