Californian•healthy
Blood Orange & Avocado Salad
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 time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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.