Blood Orange & Avocado Salad
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(20)
Ingredients
4 servings
- ¼th small red onion, very thinly sliced
- 4 blood oranges (or regular oranges), peeled and sliced ¼-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)
- ¼ cup fresh cilantro leaves
- 2 tablespoons extra-virgin olive oil
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Preparation
Chef’s notes
Recipe adapted just a little from Dining In by Alison Roman.
*Where to buy:
You might 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.