Orange Onion Salad with Chili Dressing

This shrimp salad brings together sweet orange slices, crisp red onion, cool cucumber, and creamy avocado on a bed of lettuce, all tied together with a punchy chili dressing. No cooking required beyond the shrimp, which come precooked.

The chili dressing is what makes this salad stand apart from a typical citrus salad. It adds real heat that plays off the sweetness of the oranges and the cool richness of the avocado. That contrast keeps every bite interesting.

Slice the oranges crosswise after peeling away all the white pith. The pith is bitter and will throw off the balance of sweet and spicy. Thin, even slices let the dressing coat each piece and distribute the citrus flavor throughout.

Pro Tips

• Use firm avocado, not soft. Ripe avocado turns to mush when tossed with dressing. A slightly firm avocado holds its shape and adds a clean, buttery bite.
• Toss gently and serve immediately. The avocado and orange slices break down fast once dressed.
• Soak the red onion slices in ice water for 10 minutes before adding them. This mellows the raw bite while keeping the crunch.

Variations

• Swap shrimp for grilled chicken strips or sliced steak, as the recipe suggests, for a heartier meal.
• Use grapefruit in place of oranges for a more tart, bitter citrus profile.
• Try green chili sauce instead of red for a brighter, grassier heat.