Salad with Blood Oranges and Vinaigrette

Salad with Blood Oranges and Vinaigrette



  • red leaf lettuce, roughly chopped
  • 3 blood oranges
  • 1 shallot, sliced
  • 1 avocado, thinly sliced
  • 1/4 cup chopped walnuts (optional)

Blood Orange Vinaigrette:

  • 1 blood orange
  • 2 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • salt and pepper, to taste


  • Wash greens and pat dry.
  • Cut three blood oranges into rounds. Cut shallot in half and thinly slice. Chop walnuts. Cut avocado into thin slices.
  • Lay out the greens on a large platter. Top with onion, orange slices, avocado, and walnuts. Set aside while you prepare the vinaigrette.

For the Vinaigrette:

  • Squeeze juice of one blood orange into a bowl (about 1/4 cup of juice).
  • Add 2 tbsp of freshly squeezed lemon juice.
  • Add minced garlic clove, dijon mustard, maple syrup, salt and pepper. Whisk to combine.
  • Drizzle over salad and enjoy!
*Dressing can be stored for up to 1 week in the fridge.