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Blood Orange Avocado Salad

Total Time

Prep: 30 min. + chilling

Makes

10 servings

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
Blood Orange Avocado Salad Recipe photo by Taste of Home

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

  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.


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.
  • Nutrition 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.

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