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
How would you rate this recipe?
Preparation
Step 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.
Step 2
Meanwhile, on a large serving plate, layer the orange and avocado slices.
Step 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.
Step 4
Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.
Step 5
Save recipe for the next time?
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.
