Blood Orange and Avocado Salad

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30 minutes
Blood Orange and Avocado Salad

This beautiful blood orange and avocado salad brightens up any day! It’s loaded with delicious fresh, seasonal flavors and makes a statement on the dinner table.


  • 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


  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.


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