This orange and avocado salad is fantastic. The flavors combine in a special way. The bite of the jalapeño and shallot bounces perfectly off the sweetness of the orange and richness of the avocado. I need more of this in my life. I already have plans to buy the ingredients so I can make it again, very soon. This recipe is Whole 30, paleo, and low carb friendly. But you don’t have to be on a diet to appreciate it. It’s super yummy.
I served the salad with almond baked flounder, prepared (mostly) according to the recipe on the back of a package of frozen flounder (photo above). I subbed home-rendered lard for the butter. It was really good and I would make it again. Flounder has a good rating as a fish that is ecologically friendly and low in mercury. The Environmental Defense Fund has an excellent online tool to help identify eco-friendly and healthy seafood choices. I rely on sources like this because there are so many questionable fishing practices and dangers of toxicity when it comes to seafood.
This salad would go well with any seafood dish. I think it’d be a great addition to a potluck too! Please let me know how you like it in the comments.
Orange and avocado salad
Recipe by Kristine Kidd found on EcoSalon, modified by Destination Belly
4 small oranges or tangerines, peeled and segmented
3 tablespoons fresh basil, minced
2 tablespoons shallot, minced
1 jalapeño, chopped (seeds removed if you don’t want it as spicy)
2 medium avocados, peeled, pitted, and chopped
Salt and pepper
Mix the orange, basil, shallot, and jalapeño. Gently stir in the avocado. Season to taste with salt and pepper.
My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.