Avocado And Blood Orange Salad

Bringing a salad to a cookout or dinner party may seem like a copout, but it’s also a chance to throw a curveball to the palate. Especially if you’re going to be eating a lot of barbecue or other heavy, rich foods, something fresh and tart makes everything else seem brighter in comparison.

Half Alison Roman’s Dining In and half Antoni Porowski from Queer Eye, this salad balances the creaminess of a just-ripe avocado with the dark acidity of blood orange. And yet, most people still don’t understand how the two are a natural pair.

A simple balsamic vinaigrette rounds out the flavoring, but feel free to experiment with your own dressing. As long as you keep the avocado and orange the star—dress the salad, don’t drown it.


Avocado And Blood Orange Salad

  • 4 blood oranges
  • 2 avocados
  • 1/4 cup mint leaves
  • Fresh ground sea salt


  • 2 tablespoons olive oil (use your nice kind)
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • Salt, to taste

Use a large knife to carefully slice the rind off of the oranges, cutting downwards. Then cut between the membrane to divide the oranges into individual segments.

Cut the avocados in half and remove the pit, and carefully peel off the skin. Cut each half into 4 thick slices.

In a bowl, combine the olive oil, balsamic vinegar, lime juice, brown sugar, and salt, and whisk until the oil and vinegar are no longer separate (AKA emulsifies).

On a plate, alternate orange and avocado slices and sprinkle mint on top. Drizzle the vinaigrette over the salad, then top with some freshly ground sea salt. Serve fresh.

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