Description
A vibrant and refreshing Blood Orange Salad featuring a zesty lime-honey dressing, tender baby greens, sweet and tangy blood oranges, creamy avocado, crisp shallots, and crumbly feta cheese. This salad is a perfect balance of flavors and textures, ideal for a light lunch or a side dish.
Ingredients
Scale
Dressing
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lime juice
- Zest of 1 lime
- 2 teaspoons honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Salad
- 5 cups baby greens (spring mix or arugula/spinach mix)
- 3 blood oranges (peeled and sliced into small pieces)
- 1 shallot (peeled and thinly sliced)
- 1 avocado (peeled and sliced)
- 1/3 cup crumbly feta cheese
Instructions
- Prepare the dressing: Combine the olive oil, lime juice, lime zest, honey, sea salt, and ground black pepper in a small mixing bowl. Whisk briskly until all ingredients are well combined and the dressing is smooth.
- Toss the greens with the dressing: Place the baby greens in a large mixing bowl, pour the dressing over them, and toss gently but thoroughly so all leaves are evenly coated with the dressing.
- Add blood oranges and shallots: Add half of the chopped blood oranges and all the thinly sliced shallots to the dressed greens. Toss gently again to distribute the ingredients evenly throughout the salad.
- Transfer the salad: Move the dressed greens mixture into a large salad or low serving bowl, spreading it out to prepare for the final toppings.
- Top the salad: Evenly sprinkle the sliced avocado and half of the feta cheese over the greens. Then add the remaining blood orange pieces and crumble the remaining feta cheese on top as a finishing touch.
Notes
- Use ripe, sweet blood oranges for optimal flavor.
- Adjust honey quantity to taste depending on your desired sweetness.
- For a vegan option, omit feta or substitute with a plant-based cheese.
- Serve immediately to keep the greens crisp and fresh.
- Can be paired with grilled chicken or fish for a heartier meal.
