This Fresh Blood Orange Avocado Salad is bright, juicy, and full of color—perfect for when I want something refreshing yet satisfying. The sweetness of blood oranges pairs beautifully with creamy avocado, crunchy greens, and a light citrus dressing. It’s my go-to salad during winter citrus season, and I love how simple yet elegant it is.
Why You’ll Love This Recipe
I love this salad because it’s fresh, flavorful, and comes together in just minutes. The contrast of textures—creamy avocado, crisp greens, and juicy oranges—makes every bite interesting. It’s also a beautiful salad to serve, whether I’m making a light lunch, a holiday starter, or a side dish for grilled chicken or fish. Plus, it’s packed with nutrients and feels as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Blood oranges (peeled and sliced into rounds or segments)
-
Ripe avocados (sliced or cubed)
-
Mixed greens or arugula
-
Red onion (thinly sliced)
-
Toasted almonds, pistachios, or walnuts
-
Crumbled feta or goat cheese (optional)
-
Fresh mint or basil leaves (optional)
For the citrus dressing:
-
Fresh blood orange juice (or mix with lemon juice)
-
Olive oil
-
Dijon mustard
-
Honey or maple syrup
-
Salt and black pepper
Directions
-
I start by preparing the dressing—whisking together the blood orange juice, olive oil, mustard, honey, salt, and pepper until smooth.
-
I arrange the greens on a large plate or salad bowl.
-
I layer on the blood orange slices, avocado, and red onion.
-
I sprinkle the top with nuts, cheese, and fresh herbs if I’m using them.
-
I drizzle the dressing over everything just before serving and toss gently to combine.
Servings and timing
This salad makes about 4 servings and takes around 15 minutes to prepare. There’s no cooking involved, just slicing and assembling.
Variations
-
I sometimes add grilled chicken, shrimp, or chickpeas to make it a full meal.
-
For a peppery bite, I use arugula instead of mixed greens.
-
I’ve swapped blood oranges for Cara Cara oranges or grapefruit when needed.
-
I like using sunflower seeds or pumpkin seeds for a nut-free option.
Storage/Reheating
I recommend serving this salad fresh. If I need to prep ahead, I slice the ingredients and store them separately, then assemble just before serving. Leftovers can be stored in the fridge for up to 1 day, but the avocado may brown and the greens can get soggy. I don’t reheat this salad—it’s best cold or at room temperature.
FAQs
Can I make the dressing ahead of time?
Yes, I usually make it up to 3 days in advance and keep it in a sealed jar in the fridge. I shake it well before using.
How do I keep the avocado from browning?
I slice the avocado right before serving. If I need to prep early, I toss the slices gently with lemon or orange juice to slow the browning.
Can I use regular oranges instead of blood oranges?
Definitely. I’ve made this salad with navel oranges, mandarins, and even grapefruit—it always turns out delicious.
What kind of cheese works best?
I like feta for saltiness and goat cheese for creaminess, but blue cheese or shaved parmesan also work well depending on the flavor profile I want.
Is this salad vegan?
As long as I leave out the cheese or use a plant-based alternative, and use maple syrup instead of honey, it’s fully vegan.
Conclusion
This Fresh Blood Orange Avocado Salad is light, colorful, and bursting with flavor. It’s the kind of dish I turn to when I want something fresh, healthy, and a little bit fancy without much effort. Whether I serve it as a side or a main, it never fails to brighten up the table—and the day.
