Avocado and blood orange salad Vegetarian

Name: Avocado and blood orange salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 persons
Cuisine: World
Ingredients: 2 blood oranges; 1 red onion; 2 eggs; 2 slices of bread; 1 avocado; Handful of pistachios; Mixed salad leaves; Salt and pepper to taste; Olive oil

This avocado and blood orange salad is quick, light and refreshing. You can have it ready in 15 minutes. Recipe serves 2 people.

Avocado and blood orange salad ingredients

Recipe avocado and blood orange salad

Made by Véronique

Published at 2015-03-18, this recipe is for 2 persons and takes 15 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

5 minutes

Total time

15 minutes

Preparation – 10 minutes

Fill a small saucepan with water and place the eggs in it. Bring to a boil and cook the eggs over a high heat for 7 minutes. Once the cooking time is up, stop the cooking process by immediately submerging the eggs in cold, running water. This will make the eggs much easier to peel.

Squeeze the juice from 1 of the blood oranges into a small bowl and season with salt and pepper. Whisk in the olive oil to make a dressing.

Peel the red onion and slice it into half moons. Slice off the ends of a blood orange and cut off the peel. Coarsely chop a handful of pistachios. Cut the crusts off the slices of bread slices, then cut the bread into small cubes to make croutons.

Heat a splash of olive oil in a frying pan and add the cubes of bread. Fry until crispy and golden brown, then season with salt and pepper.

Finishing the avocado and blood orange salad – 5 minutes

Divide the salad leaves between 2 plates. Cut a blood orange into thin slices and share them between the plates, along with the red onion rings, pistachios, croutons and 1 (halved) egg per plate.

Cut open pen the avocado and cut the flesh into pieces. Finish the avocado and blood orange salad by pouring over the citrus dressing. Enjoy your meal!