May I Have That Recipe

Seasonal, Healthy Vegetarian & Vegan Recipes from Around the World. With the occasional indulgence

Header Right

You are here: Home » Gluten Free » Warm Blood Orange, Avocado & Pistachio Salad

Last Modified:

Warm Blood Orange, Avocado & Pistachio Salad

Jump To RecipePrint Recipe

Like it? Share it!

Jump to Recipe·Print Recipe

Blood Orange, avocado & Pistachio Salad

I love salads. I love them in any way, shape or form. And by salads I don’t mean those mushy, mayo laden concoctions people usually put in between two slices of bread. I’m talking about fresh, crisp, colorful and nutritious. And of course, never boring.

I mean, if you think about it, when it comes to salads, the possibilities are endless.

I can’t even tell you how many combinations we’ve come up with over the years. In fact, that’s the thing we are sort of “known” for. You know how people usually serve appetizers before dinner when they entertain? Well, we serve salads. Like, half a dozen of them. Or more if we can find produce that is half decent. And everyone thoroughly enjoys them.

So here’s another one to add to our repertoire. We love the addition of some type of warm element to compliment the freshness of the raw veggies. And the creamy avocado goes perfectly with the peppery arugula. Just, yum!

Do you have a favorite salad recipe? Please share it with us! We would love to add it to our list.

And we hope you’ll add this one to yours 😉

Enjoy!

. Blood Orange, avocado & Pistachio Salad

 

Print
Blood Orange, avocado & Pistachio Salad

Blood Orange, Avocado & Pistachio Salad

★★★★★ 5 from 2 reviews
  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
Print Recipe

Ingredients

  • 3 large garlic cloves, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 15 large basil leaves, cut in ribbons (about 1/2 cup)
  • 2 small blood oranges, sliced and quartered
  • 5–7 ounces baby arugula
  • 4 tbsp chopped roasted pistachios
  • 4 oz sheep’s feta cheese, crumbled (optional)
  • 1 Hass avocado, diced (squeeze some fresh lemon on the avocado to prevent it from turning brown)

Instructions

  1. Heat olive oil in a large skillet. Add onion, garlic, salt and pepper. Sauté at medium hear for 5-7minutes, until translucent
  2. Add basil and blood orange and continue cooking for another 2-3 minutes. Set aside
  3. To assemble, arrange arugula at the bottom of 4 salad plates. Add warm onions, garlic and blood orange and top each one with 1 tablespoon of pistachios, 1 ounce feta cheese (if using) and diced avocado.
  4. Dress salad with Mustard or Chia Seed Dressing.

 

Blood Orange, avocado & Pistachio Salad

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Weekly Dinner Ideas

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  9. I just made this for our Shabbos dinner…can’t wait to serve it! I had a few strawberries that needed to get used so added them to the dressing..yum!!

    ★★★★★

    Reply

Trackbacks

MENU
shares