Best 9 Avocado Orange And Purple Onion Salad Recipes

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Indulge in a vibrant and refreshing culinary experience with our Avocado, Orange, and Purple Onion Salad. This enticing salad showcases a harmonious blend of creamy avocado, juicy oranges, and zesty red onion, creating a symphony of flavors that will tantalize your taste buds. Drizzled with a tangy vinaigrette dressing, this salad is not just visually stunning but also incredibly nutritious, offering a delightful balance of healthy fats, vitamins, and minerals.

Our recipe collection features three variations of this delectable salad, each offering unique twists and flavors. The classic Avocado, Orange, and Purple Onion Salad is a timeless favorite, showcasing the pure and natural flavors of its ingredients. The Avocado, Orange, Purple Onion, and Pomegranate Salad adds a touch of elegance and sophistication with its ruby-red pomegranate arils, while the Avocado, Orange, Purple Onion, and Feta Salad introduces a tangy and savory dimension with crumbled feta cheese.

Whether you're seeking a light and refreshing lunch option, a vibrant side dish, or a healthy snack, these Avocado, Orange, and Purple Onion Salads are sure to satisfy. With their vibrant colors and delectable flavors, they're not only pleasing to the palate but also visually stunning, making them perfect for impressing your family and friends. So, embark on a culinary journey and discover the delightful harmony of flavors in these exceptional salads.

Here are our top 9 tried and tested recipes!

ORANGE & AVOCADO SALAD



Orange & Avocado Salad image

This colorful salad would be a welcome addition to a Mexican-inspired meal.

Provided by EatingWell Test Kitchen

Categories     Vegan Thanksgiving Side Dish Recipes

Time 25m

Number Of Ingredients 12

1 cup packed cilantro
½ cup extra-virgin olive oil
¼ cup lime juice
¼ cup orange juice
½ teaspoon salt
½ teaspoon freshly ground pepper
Pinch of minced garlic
2 large oranges
8 cups mixed salad greens
1 avocado, diced
¼ cup slivered red onion
½ cup Cilantro-Lime Vinaigrette

Steps:

  • To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
  • To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a salad bowl, cut the segments from their surrounding membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to coat. (Refrigerate the extra dressing for up to 2 days.)

Nutrition Facts : Calories 227.5 calories, Carbohydrate 14.7 g, Fat 18.9 g, Fiber 6.9 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 149.4 mg, Sugar 5.6 g

BLOOD ORANGE & AVOCADO SALAD



Blood Orange & Avocado Salad image

This beautiful blood orange and avocado salad brightens up dreary winter days! It's loaded with delicious fresh, seasonal flavors and makes a statement on the dinner table. Recipe yields 4 servings.

Provided by Cookie and Kate

Categories     Salad

Time 30m

Number Of Ingredients 8

1/4th small red onion, very thinly sliced
4 blood oranges (or regular oranges), peeled and sliced 1/4-inch thick
1 large or 2 small-to-medium ripe avocados, thinly sliced
2 tablespoons fresh lime juice (about 1 medium lime)
Flaky sea salt or kosher salt
1 teaspoon nigella seed, black sesame seeds* or pepitas (green pumpkin seeds)
1/4 cup fresh cilantro leaves
2 tablespoons extra-virgin olive oil

Steps:

  • Fill a medium-sized bowl with ice and water, and soak the onions for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity.
  • Meanwhile, on a large serving plate, layer the orange and avocado slices.
  • Drain the onion well and tuck pieces in between and on top of the orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with salt.
  • Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.

Nutrition Facts : Calories 226 calories, Sugar 12.8 g, Sodium 152.1 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 24.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 0 mg

NO-FUSS AVOCADO ONION SALAD



No-Fuss Avocado Onion Salad image

My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 6

3 medium ripe avocados, peeled and thinly sliced
1 large sweet onion, halved and thinly sliced
1/3 cup olive oil
1/4 cup stone-ground mustard
2 tablespoons lemon juice
1 tablespoon honey

Steps:

  • Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

Nutrition Facts : Calories 147 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO, ORANGE AND PURPLE ONION SALAD



Avocado, Orange and Purple Onion Salad image

From Australia the Beautiful Cookbook; South Australia. "Navel oranges are available most of the year, as our vast continent affords us several picking seasons. Oranges are used widely in the Australian kitchen. Serve this salad within 10 minutes of making it, before the avocado browns."

Provided by mersaydees

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 navel oranges
1 large avocado, ripe but firm
1/2 purple onion, cut into slices 3/8-inch thick (1-cm)
1 pinch salt
2 tablespoons light olive oil
1/4 teaspoon dried Italian seasoning

Steps:

  • With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl.
  • Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl.
  • Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices.
  • In a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once.

SPINACH, AVOCADO AND ORANGE SALAD



Spinach, Avocado And Orange Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

6 cups young spinach leaves
3 tablespoons fresh lime juice
1/2 tablespoon sweet mustard
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 large navel oranges
1 medium-size ripe avocado
1/2 Vidalia or other sweet onion, sliced thin

Steps:

  • If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl.
  • Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper.
  • Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl.
  • Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing.
  • To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 6 grams

AVOCADO ORANGE SALAD



Avocado Orange Salad image

My mom passed this recipe on to me. It's a longtime family favorite. The tangy oranges, crisp lettuce and mellow flavor of the avocado are terrific together.-Catherine Shelton, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

2 cups torn mixed salad greens
1 medium navel orange, peeled and sectioned
1 large ripe avocado, peeled and sliced
1 small onion, chopped
CITRUS DRESSING:
1/4 cup canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon celery seed

Steps:

  • On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

Nutrition Facts :

AVOCADO AND MANDARIN ORANGE SALAD



Avocado and Mandarin Orange Salad image

Given to me by a society matron who used this as her "presentation salad" at luncheons. I recommend cutting back on the oil a bit.

Provided by KLHquilts

Categories     Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup wine vinegar
3/4 cup salad oil
1/2 cup orange juice (fresh is best)
1/2 teaspoon dry mustard
2 teaspoons grated orange peel
1 lemon, juice of
1/4 cup sugar
1/2 teaspoon salt
2 cups mandarin oranges
2 small purple onions
2 avocados
2 heads romaine lettuce
1 head lettuce (any leaf-type lettuce)

Steps:

  • Make dressing: Combine vinegar, oil, orange juice, mustard, orange peel, lemon juice, sugar, and salt.
  • Drain mandarin oranges.
  • Slice onions into very thin slices.
  • Combine mandarin oranges, sliced avocados and onion rings.
  • Cover orange/avocado/onion mixture with dressing and refrigerate.
  • Immediately before serving, break up lettuce and spoon orange/avocado mixture over lettuce.

AVOCADO, ORANGE AND RED ONION SALAD



Avocado, Orange and Red Onion Salad image

Balance sweet and tangy flavors in this Avocado, Orange and Red Onion Salad. This Avocado, Orange and Red Onion Salad might just upstage your entrée.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings, about 2/3 cup each

Number Of Ingredients 4

2 avocados, peeled, pitted and sliced
2 navel oranges, peeled, sliced
1 cup thinly sliced red onions
1/2 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

  • Combine all ingredients.
  • Serve immediately. Or cover and refrigerate up to 1 hour before serving.

Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

ORANGE AND AVOCADO SALAD



Orange and Avocado Salad image

This colorful salad is a healthy and tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

3 navel oranges
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 large head of red leaf lettuce, torn
1 avocado, peeled, pitted, and thinly sliced
4 radishes, cut into wedges

Steps:

  • Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
  • In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
  • In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

Nutrition Facts : Fiber 4 g

Tips:

  • Choose ripe avocados: Ripe avocados are essential for this salad as they provide a creamy and rich texture. Look for avocados that are slightly soft when gently pressed and have a deep, dark green color.
  • Use a sharp knife: A sharp knife is important for slicing the avocado and onion thinly and evenly. This will help to ensure that the salad is visually appealing and that the flavors blend well together.
  • Don't overdress the salad: The dressing for this salad is light and refreshing, so it's important not to overdo it. Start with a small amount of dressing and add more to taste.
  • Serve immediately: This salad is best served immediately after it is made. The avocado will start to brown over time, so it's important to enjoy it while it's fresh.

Conclusion:

This avocado, orange, and purple onion salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover avocado. The combination of creamy avocado, sweet orange, and tangy purple onion is a perfect balance of flavors. The salad is also very easy to make and can be ready in just a few minutes. So next time you're looking for a healthy and delicious salad, give this recipe a try!

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