Name: Blood Orange & Avocado Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Californian
Ingredients: 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

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.

30 min total 30 min prep 4 226 cal

Ingredients

4 serv.

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

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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.