• Skip to main content
  • Skip to primary sidebar
Chef Not Required...
menu icon
go to homepage
  • Recipes
  • About Me
  • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Me
    • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dishes

    Orange Avocado Salad with Herbs

    Published: Mar 13, 2018 · Modified: May 13, 2019 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

    I've said it before, and I'll say it again - it's SUCH a hard life being a food blogger! My lunch today...Orange Avocado Salad with Herbs...someone's gotta do it, right???Orange avocado salad with herbs citrus salad how to segment an orange

    This is such a simple but BEAUTIFUL salad - it looks soooo good on the plate & also tastes divine!

    This isn't really a salad for a bowl, because the delicate avocado slices & orange segments don't like to be tossed about too much. No, this is the kind of salad that deserves to be laid out on a plate & admired - and then get eaten!

    Orange avocado salad with herbs citrus salad how to segment an orange

    To assemble the salad you just layer it on the serving dish. First I started with a sprinkling of the herbs, then I lay about 5 or 6 slices of avo randomly on top, then the same with the orange segments, then scattered on some more herbs, and about a third of the pomegranate seeds, shallots & feta. Layer on some more avo slices, rinse & repeat. Drizzle over the dressing & you are done. You get it - not too tricky.

    A lot of the time in this recipe is taken up by segmenting the oranges, which I have included in the recipe time & instructions. I personally think that the difference in flavour and texture warrants the extra few minutes it takes to segment the oranges, but it is a choice that you don't have to go with if you don't want to. See my notes at the end of the recipe for another option.

    This recipe is to serve 4 as a side, but you could easily double it & it would just pile up a bit more on the serving dish.

    More recipes you may enjoy

    Mango Pico De Gallo - a fresh, chunky style salsa salad with fresh mango, tomato, cilantro, chilli, red onion and avocado then finished off with lime juice.

    Salmon Fillets with Avocado Orange Salsa - grilled salmon fillets dusted with spices and topped with fresh avocado and orange salsa. A quick and tasty low carb dinner.

    Enjoy

    Lee-Ann ♥

    Orange avocado salad with herbs citrus salad how to segment an orange

    Orange Avocado Salad with Herbs

    A gorgeous delicate salad of avocado & citrus, scattered with herbs & a simple dressing. Plus instructions to segment your oranges!
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 30 minutes
    Servings: 4 as a side
    Calories: 166kcal
    Author: Lee-Ann Grace

    Ingredients

    • 2 large oranges I used navel
    • 1 ripe avocado - sliced (see notes)
    • 60 g danish feta crumbled
    • 2 tablespoon pomegranate seeds
    • ¼ cup fresh coriander/cilantro leaves firmly packed
    • ¼ cup fresh mint leaves loosely packed
    • 3 shallots/scallions/green onions finely sliced
    • 2 teaspoon olive oil
    • juice of ½ a lemon

    Instructions

    • To segment the oranges (see notes), slice the top & bottom off one orange and stand it on your work surface on one of the cut ends - it doesn't matter which
    • Take a sharp knife, and starting at the top & using a downward stroke, slice down the side of the orange to remove a strip of rind about 2 cm / ¾" wide - following the contour of the orange as best you can, then continue around the orange. Then turn the orange over and trim any remaining rind from the other end as well. We are aiming to remove all of the white "pith" but leave as much of the orange flesh as you can
    • You should now have a pretty naked orange, but you will see each of the segments is divided by a membrane. It should look a bit like a beach ball or a basketball 
    • Taking the same sharp knife you now want to cut between the membranes towards the centre of the orange, and pop out your segment & remove any seeds
    • To make the dressing, take the left over orange membrane & with your hand squeeze out the remaining juice into a small bowl. Add the lemon juice & olive oil to the bowl as well & mix lightly then set aside
    • To build the salad, scatter ¼ of both coriander/cilantro & mint leaves on to your serving plate/dish
    • Top herbs randomly with 5-6 slices of both avocado and orange, then scatter over ¼ of herbs again, along with ⅓ of spring onions, pomegranate seeds & feta each & repeat until all used
    • Drizzle over dressing & serve

    Notes

    Okay, okay - I know all that "segmenting the orange" bit sounds complicated but it really isn't - once you know how. Also, the bitter "pith", the white bit just under the coloured rind, is just that, bitter. The salad tastes much better without it.
    Segmenting the orange does take a bit of time (which I have included in the cook time) so if you don't have time or just can't be bothered, then I would suggest following the instructions about removing the outer rind from the orange along with the pith. Then just slice the naked orange into rounds, slicing opposite to the direction of the membranes.
    It also just looks more gorgeous & delicate without any of the white bits! But as always, your choice!
    Feel free to double the recipe, just keep piling up the layers on your serving dish.
    A note on the type of avocado I used. In the photos I have used a Shephard avocado (bright green shiny skin) because at this time of year here in Australia that's what's available. Normally I would use a Hass avocado (dark green bumpy skin) because they are available here most of the year (but not now) - either would be great.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lee-Ann!

    Photo of Lee-Ann

    Looking for inspiration for what to cook tonight? I'm here to help! I believe you don't need fancy ingredients or equipment to cook great food!

    More about me →

    Popular Recipes

    • Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip
    • Mars Bar Slice | No Bake
    • Parmentier Potatoes with Herb Salt
    • Savoury Mince - A Quick & Easy Family Favourite!

    Featured In

    graphic showing places this website has been featured

    Copyright © 2022 · chefnotrequired.com