Blood Orange and Avocado Salad with an Herby Chimichurri

Blood Orange and Avocado Salad

I’ve been making this Blood Orange and Avocado Salad on repeat lately! My body has just been craving citrus and together with the avocado and bright chimichurri it’s the perfect snack meal. What is a snack meal you ask? It’s perfect for those days when I have a late lunch and feel famished but don’t want to ruin my appetite for dinner. It’s also great those days when I need something more than just some nuts or fruit for an afternoon snack. Sometimes this is even dinner! 

Blood Orange and Avocado Salad with an Herby Chimichurri

I recently posted this on my Instagram Stories and y’all wanted to know more so I decided to measure things out and make a little recipe for ya! I always love it when I post those little things, like this snack meal, and you all let me know that this is the kind of stuff you’re interested. Makes me feel like we are all on the same page, ha! Just trying to get through our days with some delicious snack meals in between.

This chimichurri, not even really sure that this is technically a chimichurri, but we are going to call it one for the purposes of this recipe! If you wanted to bulk this salad up with some green like arugula or spinach and add some protein like chicken or fish, you could definitely make a whole meal out this. Here is a quick hack– if you don’t have flaky salt on hand, use feta for the perfect touch of saltiness to bring out the flavors of the fruit!

 

Photos by Taylor Prinsen Photography

Blood Orange and Avocado Salad

Blood Orange and Avocado Salad

Blood Orange and Avocado Salad with an Herby Chimichurri

Ingredients:

1 avocado, diced, about a cup

1 blood orange, diced, about a cup

1/4 bunch of cilantro, about 1/2 a cup

1 clove of garlic

2 tablespoons of olive oil

1 teaspoon fresh lemon juice

1/2 teaspoon flaky salt

1/2 teaspoon black pepper

 

Directions:

  1. Dice blood orange and avocado and set aside.
  2. In a mortar and pestel or food processor, combine cilantro with lemon juice and garlic until chunky paste forms. Stir in olive oil and black pepper.
  3. Smear chimichurri on plate and top with blood orange and avocado. Add flaky salt to taste.
  4. Enjoy!

Blood Orange and Avocado Salad

 

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Natalie Paramore

The places I go, the things I do and what I eat.

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