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A simple delicious recipe for  Orange and Avocado Salad with Lime juice, chili flakes and cilantro. 

Orange and Avocado Salad

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 2 large bowls 1x
  • Category: Salad
  • Method: tossed
  • Cuisine: Mexican


Orange and Avocado Salad with cilantro, jalapeno, lime,  and optional Aleppo chili flakes. Vegan, refreshing and healthy! Use blood oranges when in season, for added color!


  • 1 blood orange ( or sub navel, or other orange citrus)
  • 1 navel orange
  • 1 ripe avocado
  • 1 lime
  • 1 tablespoon cilantro leaves -optional
  • 1 jalapeño thinly sliced- optional
  • salt to taste
  • Aleppo Chili flakes ( or regular chili flakes)


  1. Peel and cut oranges into bite-sized pieces and place in a medium bowl.
  2. Cut avocado into bite-sized pieces and place in the bowl.
  3. Add optional cilantro and jalapeño.
  4. Sprinkle with salt and chili flakes. Squeeze with ½ a lime. Gently toss, being careful not to over mix.
  5. Taste, adjusting salt, lime, chili.
  6. Depending on how sweet or tart your oranges are, you may need more or less lime juice.  FYI-Blood oranges can often be pretty tart, so start light.


  1. I purposely left this oil-free because the avocado adds quite a bit of richness, but feel free to add a little drizzle of olive oil or avocado oil if so inclined.


  • Serving Size:
  • Calories: 272
  • Sugar: 0.9 g
  • Sodium: 156.1 mg
  • Fat: 15.3 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 36.2 g
  • Fiber: 14.4 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

Keywords: avocado salad, blood orange salad, avocado orange salad, Mexican avocado salad, blood orange recipes, vegan avocado salad