Best 2 Blood Orange And Avocado Salad Recipes

Blood oranges and avocados are two unique and flavorful ingredients that can be combined to create a refreshing and delicious salad. The vibrant red of the oranges and the creamy green of the avocados make for a visually appealing dish, while the sweet-tart flavor of the oranges and the mild, buttery flavor of the avocados complement each other perfectly. This salad is perfect for a light lunch or a summer dinner, and it can be easily customized to suit your own taste preferences.

Here are our top 2 tried and tested recipes!

BLOOD ORANGE AND AVOCADO SALAD

Blood Orange and Avocado Salad image

A very simple, very healthy, very citrus summer salad!

Provided by iLikeCereal

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

1 avocado - peeled, pitted, and cut into bite-size pieces
1 blood orange, peeled and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.

Nutrition Facts : Calories 522.1 calories, Carbohydrate 36.9 g, Fat 43.2 g, Fiber 17.5 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 14.1 mg, Sugar 1.3 g

SPICE-COATED RACK OF LAMB FOR TWO WITH ARUGULA, AVOCADO, AND BLOOD ORANGE SALAD

Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad image

Provided by Claudia Fleming

Categories Lamb Marinate Sauté Valentine's Day Dinner Avocado Arugula Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 22

Ingredients

For lamb:
1 heaping tablespoon whole cumin seeds
1 tablespoon unsweetened cocoa powder
1 tablespoon mild-roast coffee, finely ground
1/2 teaspoon freshly ground black pepper
1 (8-bone; 24-to 26-ounce) rack of lamb
3 tablespoons canola oil
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
2 garlic cloves, peeled and smashed with back of knife
3 sprigs fresh thyme
For salad:
Juice of 1 blood orange (about 1/4 cup)
1 tablespoon shallot, minced (from 1 small shallot)
3/4 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
2 cups (1 ounce) loosely packed baby arugula leaves
1 blood orange, peeled, segmented, and seeded
Special Equipment
heavy-duty aluminum foil

Steps:

Make lamb:
Pre-heat oven to 400°F.
Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl. Whisk in cocoa powder, coffee, and pepper.
Rub exposed lamb bones with 1 tablespoon canola oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered. Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.
In heavy, 12-inch oven-safe sauté pan over high heat, heat remaining 2 tablespoons canola oil until hot but not smoking. Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.
Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes. Add butter, garlic, and thyme to pan and continue roasting until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), 7 to 8 minutes more. Tilt pan to collect juices and spoon those over meat. Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.
Make salad:
In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.)
To plate:
Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Remove foil from lamb bones. Slice rack into 4 double chops and transfer to plates alongside salad. Serve immediately.

Tips:

Choose ripe avocados that are slightly soft to the touch.
Use a sharp knife to cut the avocado in half and remove the pit.
Slice the avocado into thin slices.
Use a sharp knife to segment the blood oranges.
To make the dressing, whisk together the olive oil, vinegar, honey, salt, and pepper.
Place the avocado slices and blood orange segments in a bowl and toss with the dressing.
Arrange the salad on a bed of arugula.
Top with feta cheese and chopped walnuts.
Serve immediately.

Conclusion:

This blood orange and avocado salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of sweet blood oranges, creamy avocado, and tangy dressing is irresistible. This salad is also a good source of vitamins, minerals, and antioxidants.