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Fresh Blood Orange and Avocado Salad Recipe with Pistachios

blood orange and avocado salad - featured image

A vibrant and refreshing salad featuring sweet-tart blood oranges, creamy avocado, crunchy pistachios, and a tangy vinaigrette. Perfect for any occasion.

Ingredients

Scale
  • 3 medium-sized blood oranges, peeled and sliced
  • 2 ripe avocados, sliced
  • 1/4 cup pistachios, shelled and roughly chopped
  • 4 cups mixed greens (arugula, spinach, or spring mix)
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil (extra virgin)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Peel and slice the blood oranges into thin rounds. Set aside.
  2. Cut the avocados in half, remove the pit, and slice the flesh into wedges. Scoop out gently using a spoon.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Taste and adjust seasoning if needed.
  4. Place the mixed greens in a large bowl. Add the red onion slices and toss gently.
  5. Arrange the blood orange slices and avocado wedges over the greens. Sprinkle the chopped pistachios generously on top.
  6. Pour the vinaigrette over the salad, ensuring even coverage. Toss gently to coat all the ingredients without breaking the avocado slices.
  7. Add a pinch of extra salt or a grind of fresh pepper for added flavor, if desired. Serve immediately or cover and refrigerate for up to 2 hours before serving.

Notes

[‘Use a sharp knife to remove the peel and pith from blood oranges for neat slices.’, ‘Choose avocados that yield slightly to gentle pressure for the perfect creamy texture.’, ‘Toss avocado slices in lemon juice to prevent browning.’, ‘Toast pistachios lightly for an enhanced nutty flavor.’, ‘Keep the dressing separate if making ahead to avoid soggy greens.’]

Nutrition

Keywords: blood orange salad, avocado salad, pistachio salad, healthy salad, gluten-free salad, vegan salad, easy salad recipe