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Blood Orange-Avocado Salad/Dressing

4 servings


10 cups of assorted greens 

 2 large avocados, sliced

4 blood oranges, segmented

Parmesan, grated

brown sugar almond slivers (recipe follows)


Divide salad between 4 bowls, top each with a fourth of the avocado slices, orange segments. Sprinkle with parmesan and almond slivers. Serve with Blood Orange salad dressing. 



Blood Orange Salad Dressing

Approx. 1 cup


1/4 cup blood orange juice

1 tsp. blood orange zest

1 Tbsp. lemon juice

2 Tbsp. red wine vinegar

1/4 tsp. cinnamon

1/4 tsp. salt

2 Tbsp. honey (or to taste)

OPT.: 1 tsp. dijon mustard

1/2 cup extra virgin olive oil


Whisk all the ingredients together, except the honey and the olive oil. Add 1 tablespoon of honey and taste prior to adding another tablespoon—depending on how you prefer your salad dressing—and then whisk in the olive oil. Refrigerate and shake before serving.



Brown Sugar Almond Slivers


1/2 cup slivered almonds

3 Tbsp. butter

1/4 cup brown sugar

1/4 tsp. cinnamon

sheet of parchment paper


In a small saucepan: Heat to medium heat. Add the almonds and cook 2-3 minutes. Add the butter and as soon as it’s melted, add the brown sugar and the cinnamon—stirring to evenly coat the almonds. Pour out onto a parchment paper and let cool completely and break apart. 





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