Ingredients
Salad Ingredients
- 3 medium blood oranges, peeled and sliced
- 2 ripe avocados, sliced or cubed
- 4 cups mixed greens or arugula
- ¼ small red onion, thinly sliced
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh blood orange juice (from the oranges)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Optional Add-Ins
- ¼ cup chopped pistachios or almonds
- ⅓ cup crumbled feta or goat cheese
- Fresh herbs such as mint or basil
Instructions
- Prepare the blood oranges: Using a sharp knife, slice off the peel and white pith from the blood oranges. Cut the oranges into rounds or segments and set them aside.
- Prepare the avocado: Slice or cube the avocados just before assembling the salad to prevent browning and maintain freshness.
- Assemble the salad base: Place the mixed greens or arugula in a large serving bowl or platter. Evenly scatter the thinly sliced red onion over the greens.
- Add fruit and avocado: Arrange the blood orange slices and avocado pieces on top of the greens and onions for a colorful presentation.
- Dress the salad: Drizzle the extra virgin olive oil and the fresh blood orange juice evenly over the salad. Season with salt and black pepper to taste.
- Finish and serve: Gently toss the salad if preferred to combine flavors, or leave layered for an elegant look. Add any optional toppings such as nuts, cheese, or fresh herbs, then serve immediately.
Notes
- Slice avocados just before serving to avoid browning.
- Adjust salt and pepper according to taste preferences.
- Optional nuts add a crunchy texture, while cheese adds creaminess.
- Fresh herbs like mint or basil provide additional aroma and flavor complexity.
- This salad is best consumed fresh but can be prepared shortly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American, Mediterranean
- Diet: Vegetarian
