Blood Orange Avocado Salad

Name: Blood Orange Avocado Salad
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Nancy Heishman, Las Vegas, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2023

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

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.

TEST KITCHEN APPROVED