Blood Orange & Avocado Salad
By Cookie and Kate · Cookie and KatePublic
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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.
- Prep
- 30 min
- Total
- 30 min
- Servings
- 4
Recipe source
This recipe was taken from Blood Orange & Avocado Salad · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 4 people
- —¼th small red onion, very thinly sliced
- 4blood oranges (or regular oranges), peeled and sliced ¼-inch thick
- 1large or 2 small-to-medium ripe avocados, thinly sliced
- 2 tbspfresh lime juice (about 1 medium lime)
- —Flaky sea salt or kosher salt
- 1 tspnigella seed, black sesame seeds* or pepitas (green pumpkin seeds)
- 0.25 cupfresh cilantro leaves
- 2 tbspextra-virgin olive oil
Steps
- 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.
Per portion
- Calories
- ~61.9 kcal
- Protein
- ~1.1 g
- Fat
- ~17.9 g
- Carbs
- ~5.3 g
- Fiber
- ~0.1 g
- Sodium
- ~1.4 mg
4 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.
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- Sesame
Partial · 4/8 ingredients linked
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