Orange-Avocado Salads

Creamy avocado slices, juicy orange segments, and thin red onion rings on a bed of mixed greens. This is the kind of composed salad that looks like it took effort but comes together in 20 minutes with zero cooking.

The orange dressing ties everything together with a double hit of citrus: fresh orange juice and grated zest, sharpened with lemon juice and a half teaspoon of dry mustard that adds a subtle, warm bite. Shake it all in a jar and pour. The mustard emulsifies the oil and juice so the dressing clings instead of sliding off the greens.

Choose oranges that are heavy for their size. That means more juice and sweeter segments. Navel oranges work well, but blood oranges turn this into something even more striking if they’re in season.

Slice the avocado just before plating. It browns fast, and the lemon juice in the dressing helps but won’t stop it entirely if it sits too long. Arrange everything on individual plates rather than tossing in a big bowl. The colors deserve to be seen, and the avocado stays in clean slices instead of getting mashed.

Pro Tips

• Soak the red onion slices in ice water for 10 minutes before using. It tames the raw bite and makes them crispier.
• Shake the dressing vigorously right before pouring. It separates quickly, and a thin drizzle beats a heavy pour.
• Use a sharp knife to supreme the oranges (cut away all pith and membrane) for a cleaner, less bitter bite.

Variations

• Grapefruit swap: Use ruby red grapefruit instead of oranges for a more tart, slightly bitter profile.
• Spiced version: Add a pinch of cumin or chili powder to the dressing for a Mexican-inspired twist.