How to Make Orange and Avocado Salad

by Nimisha Ambati

Impress your family, guests or yourself with this quick salad. Extremely delicious but healthy!


  • 2 Cups Arugula, watercress or mixed greens
  • 4 Small oranges*, any variety
  • 1 Tablespoon Zest of two small oranges
  • 1 Avocado**
  • ⅓ Cups Extra Virgin olive oil***
  • ½ Cups Mint, chopped
  • ⅓ Cups Slivered almonds, toasted
  • 1 Teaspoon Black pepper, freshly ground
  • ½ Teaspoons Coarse sea salt
  • *Use 1 small orange per person, use a variety
  • **Use 1/4 large avocado per person
  • *** if available, use a citrus flavored olive oil
  • Instructions

    Step 1

    Wash the greens and dry them in a salad spinner. I like using spicy greens like arugula and watercress. Pictured: arugula.

    Step 2

    It's citrus season right now (winter). Stock up at your farmers market or local grocery store. Ask them about all the different flavor profiles. Use whichever citrus fruit appeals to you.

    Step 3

    Wash the oranges with a brush. It's always a good idea to wash fruits even if you are discarding the peel. Pictured: Cara Cara, mandarin-quat, Moro blood orange, and mandarin.

    Step 4

    Peel, seed and segment the oranges. Cut larger pieces into bite-sized pieces. The blood oranges and mandarins are usually small enough.

    Step 5


    Step 6

    You can assemble the salad on a serving dish directly or start in a mixing bowl and transfer when done.

    Step 7

    Coat the greens with olive oil. If available, use a citrus flavored olive oil. Add salt and pepper. I just used my hands to coat.

    Step 8

    Zest about 1 tablespoon of an orange peel onto the greens and mix. I zested the blood orange because of its beautiful color.

    Step 9

    Cut the avocado up into roughly the same size as the smallest orange pieces.

    Step 10

    Chop up the mint. It doesn't have to be perfect.

    Step 11

    Arrange the oranges and avocado over the greens. Sprinkle the almonds and mint on top. Serve almost immediately (or greens will wilt).

    Step 12

    Or you can toss everything into the mixing bowl. Arrange on a serving platter or individual plates. Serve almost immediately (or greens will wilt).

    Step 13

    I used watercress instead of arugula here.

    Step 14

    Checkout my blog for more recipes and health tips. Twitter: @clubdinein