Description
Bright, refreshing, and packed with vibrant flavor, this Blood Orange Avocado Salad is the perfect combination of sweet citrus, creamy avocado, crunchy pistachios, and fresh greens. It’s an easy recipe that works beautifully as a healthy lunch, quick dinner, light side dish, or elegant addition to your favorite dinner ideas and food ideas collection. This easy salad recipe combines juicy blood oranges, buttery avocado, peppery arugula, tangy feta cheese, and a homemade citrus dressing for a fresh dish that’s loaded with texture and flavor. Whether you’re searching for healthy snack ideas, fresh salad recipes, quick lunch options, or easy dinner inspiration, this Blood Orange Avocado Salad delivers every time.
Ingredients
2 blood oranges, peeled and sliced
2 ripe avocados, sliced into cubes
4 cups arugula
2 cups mixed greens
1/4 red onion, thinly sliced
1/3 cup feta cheese, crumbled
1/4 cup pistachios, chopped
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Wash and dry the arugula and mixed greens thoroughly, then place them in a large serving bowl or serving platter.
2. Slice the tops and bottoms off the blood oranges, carefully remove the peel and white pith, then slice the oranges into rounds or wedges.
3. Cut the avocados in half, remove the pits, and slice the avocado flesh into cubes or thick slices. Drizzle lightly with lemon juice to prevent browning.
4. Thinly slice the red onion and set aside. For a milder flavor, soak the onion slices in cold water for 10 minutes, then drain.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
6. Arrange the blood oranges, avocado slices, and red onion evenly over the greens.
7. Sprinkle the salad with crumbled feta cheese and chopped pistachios.
8. Drizzle the citrus dressing evenly over the salad just before serving.
9. Toss gently if desired, being careful not to crush the avocado or break apart the citrus slices.
10. Serve immediately while the salad is fresh, crisp, and vibrant.
Notes
Use ripe but slightly firm avocados to keep the salad creamy without becoming mushy.
Dry the greens completely before assembling the salad to prevent the dressing from becoming watery.
Add the dressing right before serving to keep the greens crisp and fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 11g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg