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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. 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. 2

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

  3. 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. 4

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

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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