Blood Orange Avocado Salad

Total Time Prep: 30 min. + chilling
Yield 10 servings
Contest Winner
Test Kitchen Approved
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

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

Directions

  1. For dressing, whisk together first 8 ingredients.
  2. In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

Nutrition Facts

1 cup: 241 calories, 16g fat (3g saturated fat), 2mg cholesterol, 89mg sodium, 24g carbohydrate (17g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 fruit, 1/2 starch.

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
Recipe Creator

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