Want to wake up your taste buds? Add sweet-tart fruit to a savory salad, like this Blood Orange & Avocado Salad. No blood oranges? You can also use a navel, satsuma, Cara Cara, or any other orange.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes
Serves: 4


  • 1 head butter lettuce
  • 1 blood, navel, satsuma, or other orange
  • 1 Tbs. fresh lime juice
  • ¼ tsp. kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 1 avocado, sliced
  • 1 serrano chili, thinly sliced (optional)
  • A handful of fresh basil leaves
  • A handful of fresh cilantro leaves
  • A few fresh mint leaves


  1. Tear or cut the lettuce into large, bite-sized pieces.
  2. Peel, quarter, and slice the orange.
  3. Make the dressing: In a large bowl, whisk together the lime juice, salt, and oil.
  4. Arrange the lettuce, orange, and avocado on a platter. Spoon the dressing over the salad. Sprinkle with the chili (if using) and herbs.

Nutrition Information

Per serving (2 cups):

  • Calories: 110
  • Total fat: 9 g
  • Sat fat: 1 g
  • Carbs: 9 g
  • Fiber: 4 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 125 mg