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Vibrant Avocado-Orange Tossed Salad in a rustic bowl, topped with fresh orange chunks, red onions, and homemade vinaigrette dressing on a wooden table.

Avocado-Orange Tossed Salad

Say goodbye to boring salads. This refreshing Avocado-Orange Tossed Salad is the ultimate summer game-changer. Packed with juicy citrus bursts, crisp red onions, and creamy avocado, it is the perfect vibrant dish to brighten up your meal prep or next backyard gathering.
The secret is the tangy, homemade vinaigrette that brings all these fresh flavors together. It is light, energizing, naturally high in fiber, and pairs beautifully with any grilled main course. One bite and you will be hooked.
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Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Salad, Snack
Cuisine Healthy, Mediterranean
Servings 4 servings

Equipment

  • 1 Chef's knife
  • 1 cutting board
  • 1 Fine grater
  • 1 Citrus juicer
  • 1 Glass jar with lid
  • 1 Medium bowl with lid
  • 1 large salad bowl
  • 1 salad tongs

Ingredients
  

For the Salad

  • 3 medium oranges
  • 1 small red onion
  • 1 medium avocado
  • 150 gr (5 cups) mixed leafy greens (such as green lettuce, frisée, and iceberg)

For the Citrus Vinaigrette

  • 60 ml (¼ cup) Olive Oil
  • ¾ tsp finely grated lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp vinegar
  • ¾ tsp finely grated orange zest
  • 2 Tbsp freshly squeezed orange juice

Instructions
 

Prep the Citrus and Zest

  • Carefully grate one of the oranges to yield ¾ tsp of fine zest, then set it aside.
  • Cut that orange in half and squeeze one half to get 2 tbsp of fresh orange juice.
  • Using a sharp knife, peel the remaining orange half and the other two oranges, making sure to completely remove the bitter white pith. Cut the oranges into halves, then quarters, and chop them into bite-sized cubes.

Mix the Vinaigrette

  • In a glass jar, combine the olive oil, grated lemon zest, lemon juice,vinegar, sugar, the reserved orange zest, and the 2 tbsp of orange juice.
  • Secure the lid tightly and shake vigorously until the dressing is fully emulsified.

Marinate the Onions and Oranges

  • Halve the red onion and slice it into thin strips.
  • In a medium bowl, combine the diced oranges, sliced onions, and the prepared dressing. Cover the bowl with a lid and place it in the refrigerator to marinate for at least 2 hours, stirring occasionally to distribute the flavors.

Prep the Avocado and Assemble

  • Right before serving, peel, pit, and slice the avocado.
  • Add the mixed greens to a large salad bowl, pour the chilled orange and onion dressing over them, and toss gently to coat.
  • Top the salad with the avocado slices and serve immediately.