Blood Orange Avocado Salad Recipe

Blood Orange Avocado Salad Recipe
Blood Orange Avocado Salad Recipe photo by Taste of Home
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Blood Orange Avocado Salad Recipe

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My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min.

Ingredients

  • 1/3 cup orange juice
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon minced Italian parsley
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 medium ripe avocados, peeled and sliced
  • 4 large red grapefruit, sectioned
  • 2 medium blood oranges, peeled and sliced
  • 1/2 cup finely chopped red onion
  • 1/3 cup pomegranate seeds
  • 1/3 cup crumbled feta cheese

Directions

For dressing, whisk together first eight ingredients.
In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving. Yield: 10 servings


Test Kitchen Tips
  • The acid from the citrus keeps the avocados from browning while the salad chills.
  • This recipe is versatile: Regular olive oil also works well; skip the cardamom (although we loved it!) if you don't have it on hand; and use dried cranberries in place of pomegranate seeds.
  • Originally published as Blood Orange Avocado Salad in Simple & Delicious October/November 2017

    Nutritional Facts

    1 serving: 241 calories, 16g fat (3g saturated fat), 2mg cholesterol, 89mg sodium, 24g carbohydrate (17g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 fruit, 1/2 starch.

    • 1/3 cup orange juice
    • 1/3 cup extra virgin olive oil
    • 3 tablespoons lime juice
    • 2 tablespoons honey
    • 1 tablespoon minced Italian parsley
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon coarsely ground pepper
    • 4 medium ripe avocados, peeled and sliced
    • 4 large red grapefruit, sectioned
    • 2 medium blood oranges, peeled and sliced
    • 1/2 cup finely chopped red onion
    • 1/3 cup pomegranate seeds
    • 1/3 cup crumbled feta cheese
    1. For dressing, whisk together first eight ingredients.
    2. In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving. Yield: 10 servings


    Test Kitchen Tips
  • The acid from the citrus keeps the avocados from browning while the salad chills.
  • This recipe is versatile: Regular olive oil also works well; skip the cardamom (although we loved it!) if you don't have it on hand; and use dried cranberries in place of pomegranate seeds.
  • Originally published as Blood Orange Avocado Salad in Simple & Delicious October/November 2017

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