Orange Avocado Salad

Hi Everyone! Welcome back to Turnips 2 Tangerines. Hope things are going well for you:) I can’t believe we are finally in the month of March. I didn’t think January would ever end but lo and behold it did. Living in Wisconsin, a sure sign that winter is dragging on, is when you start seeing people shoveling snow off of their lawns!! Enough about the weather, let’s get on to the recipe, Orange Avocado Salad. Sounds strange I know but it’s really delicious.


Stock Up On Citrus

There is something so satisfying about biting into a large, juicy navel orange when you’re watching it snow outside. Now is the time to stock up on oranges, lemons, grapefruit and limes. Where I live, citrus season runs from December through late March. When on sale, I like to buy several bags of each and juice, zest and freeze to have on hand for future use. Freeze the citrus juice in ice cube trays and save the zest in snack size ziplock baggies. Add to sauces, tea, cocktails or anything else you want to add a bit of freshness too.

orange and avocado

Oranges and Avocados?

You might be saying to yourself, “Oranges and avocado? Now that’s an odd combination.” It sounds odd but trust me the combination works! Throw in a super, thinly slice shallot and it’s really works!! This salad is fresh, citrusy and creamy. Perfection at its finest. A word about the avocados. I used mini avocados, which worked perfectly in this recipe. (I love mini fruits and vegetables) if you can’t find the mini avocados, large will do. The secret is; make sure your avocado is ripe, yet firm. You’re making a salad here..not guacamole;)

Orange Avocado Salad

Looking for more citrus recipes? Check out some of our favorites.


Orange Avocado Salad

A delicious and easy salad…perfect anytime!
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  • 4 Valencia or navel oranges
  • 4 mini avocados
  • Juice of 1 lime
  • 1 small shallot, thinly slices
  • 1/4 cup grapeseed oil
  • 1/4 teaspoon salt


  • Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and cut off the peel and white pith. Segment the orange by slicing between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments.
  • With a knife cut each halved avocado half lengthwise into segments, cutting through the meat but not into the skin. Scoop the avocado meat into the bowl with the oranges.
  • Add the lime juice, shallot, grapeseed oil, and salt. Using a large spoon, gently mix all the ingredients together so that everything is coated and well combined. Remove to a serving bowl.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Grape Seed Oil can be purchased at Aldi

RECIPE NOTE: For an extra flavor boost, try adding thinly sliced roasted beets!