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SideChef
Recipes
Gluten-Free
Blood Orange & Avocado Salad

10 INGREDIENTS • 6 STEPS • 15MINS

Blood Orange & Avocado Salad

Recipe
5.0
1 rating
This recipe makes enough for one as a main or 2-3 as a side salad. There'll be more dressing than you need for one salad, and will last for 4-5 days, so you can use it later in the week. Also, if you can make it in advance, the dressing improves overnight. Adapted from Joy the Baker.
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30 Pounds of Apples
I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.
http://www.30poundsofapples.com/
This recipe makes enough for one as a main or 2-3 as a side salad. There'll be more dressing than you need for one salad, and will last for 4-5 days, so you can use it later in the week. Also, if you can make it in advance, the dressing improves overnight. Adapted from Joy the Baker.
15MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
2
us / metric
Blood Orange
3
Blood Oranges
Olive Oil
1 Tbsp
Olive Oil
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Dijon Mustard
as needed
Dijon Mustard
Shallot
2 Tbsp
Shallots, minced
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Spinach
2 handfuls
Fresh Spinach
Avocado
1/2
Small Avocado
Feta Cheese
4 Tbsp
Feta Cheese, crumbled
Salted Sunflower Seed Kernels
4 tsp
Salted Sunflower Seed Kernels
Nutrition Per Serving
VIEW ALL
Calories
387
Fat
21.4 g
Protein
8.5 g
Carbs
45.7 g
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Blood Orange & Avocado Salad
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author_avatar
30 Pounds of Apples
I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.
http://www.30poundsofapples.com/
Cooking InstructionsHide images
step 1
Slice two of the Blood Oranges (3) half. Juice three of the halves and strain juice into a small bowl.
step 1 Slice two of the Blood Oranges (3) half. Juice three of the halves and strain juice into a small bowl.
step 2
Slice away the peel of the remaining half and the remaining whole orange, then carefully slice into disks. Set the oranges aside.
step 2 Slice away the peel of the remaining half and the remaining whole orange, then carefully slice into disks. Set the oranges aside.
step 3
To complete the dressing, add the Olive Oil (1 Tbsp), Balsamic Vinegar (1 Tbsp), Dijon Mustard (as needed), Shallots (2 Tbsp), and a couple cranks of Ground Black Pepper (to taste) to the blood orange juice.
step 3 To complete the dressing, add the Olive Oil (1 Tbsp), Balsamic Vinegar (1 Tbsp), Dijon Mustard (as needed), Shallots (2 Tbsp), and a couple cranks of Ground Black Pepper (to taste) to the blood orange juice.
step 4
Whisk vigorously until combined. Adjust to taste and set aside.
step 4 Whisk vigorously until combined. Adjust to taste and set aside.
step 5
Add Fresh Spinach (2 handfuls) to a plate and sprinkle place oranges on top of the spinach. Sprinkle with Feta Cheese (4 Tbsp) and Salted Sunflower Seed Kernels (4 tsp).
step 5 Add Fresh Spinach (2 handfuls) to a plate and sprinkle place oranges on top of the spinach. Sprinkle with Feta Cheese (4 Tbsp) and Salted Sunflower Seed Kernels (4 tsp).
step 6
Slice the Avocado (1/2) and peel back the skin, adding the avocado strips to the salad. Shake or whisk dressing once more and drizzle over salad to taste. Serve immediately and dream of California produce.
step 6 Slice the Avocado (1/2) and peel back the skin, adding the avocado strips to the salad. Shake or whisk dressing once more and drizzle over salad to taste. Serve immediately and dream of California produce.
Tags
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Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Spring
Summer
Vegetables
Winter
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