Blood orange salad with avocado, radish & dill

Do you like to eat seasonally? There are all sorts of spurious claims made about the benefits of eating what’s in season, but the main reason for me is that stuff just tastes better! Take these blood oranges for instance – sweet, tangy and uniquely flavoured with hints of raspberry. And only available for a few short weeks at the beginning of the year. What a treat!

The red pigment in the flesh of blood oranges, anthocyanin, is an antioxidant which is not usually present in oranges. It forms in the fruit when they are exposed to cold night-time growing temperatures, which is why this fabulous fruit really is a winter specialty. The red pigment sometimes also forms in the skin of the orange, although unfortunately the redness of the rind often bears no relation to the colour inside. You must cut into your blood orange to reveal just how ruby red the interior. The excitement!

I was pretty excited to see the first blood oranges in the shops recently and, dizzy with enthusiasm, I bought two bags. They won’t last long! Blood oranges are well suited to both sweet and savoury dishes, as well as being delicious eaten just ‘as is’. And I know that Kipper and DH love them too. No danger of these beauties going to waste.

The first two of my blood oranges went into this simple, wonderful salad, for a healthy lunch. Creamy, ripe avocado, sweetly tangy blood orange, and crisp and peppery radish, all topped off with zingy spring onions, fresh dill fronds, and a drizzle of extra virgin olive oil. FANTASTIC!

Creamy avocado, sweetly tangy blood orange, & crisp peppery radish, topped off with tangy spring onions, fresh dill, & a drizzle of olive oil. Delicious!

The colours of this salad were just beautiful, and the flavour combinations were outstanding. I love avocado and citrus together but the blood orange really added a whole extra dimension. I ate this with some crackers and salty smoked salmon and it was terrific together. You could also try crumbling over some salty cheese like feta, or add some salty smoked nuts for a vegan alternative. 

I’ve given the quantities for a single serving, but you can easily scale up to serve a crowd. Add this to your Shabbat lunch menu while the blood oranges are in season. You won’t be disappointed.

Creamy avocado, sweetly tangy blood orange, & crisp peppery radish, topped off with tangy spring onions, fresh dill, & a drizzle of olive oil. Delicious!

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Blood orange salad with avocado, radish & dill
Serves 1
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Prep Time
5 min
Prep Time
5 min
454 calories
49 g
0 g
30 g
7 g
4 g
490 g
21 g
26 g
0 g
24 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 454
Calories from Fat 252
% Daily Value *
Total Fat 30g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
Sodium 21mg
Total Carbohydrates 49g
Dietary Fiber 20g
Sugars 26g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 small blood oranges
  2. 1 avocado
  3. 2-3 radishes
  4. 1 spring onion (scallion)
  5. Sprig of fresh dill
  6. Extra virgin olive oil
  1. Carefully peel the blood oranges and slice into 4-5mm thick rounds.
  2. Halve the avocado, remove the stone, and peel. Cut into slices.
  3. Trim the radishes and slice very thinly. Trim the spring onion and slice into diagonal pieces.
  4. Arrange the orange and avocado slices on a plate, mixing them as you go. Scatter the sliced radishes and spring onions over.
  5. Use scissors to snip the dill over the salad. Finally, drizzle with a little evoo.
  6. Serve immediately and enjoy!
  1. The salad will taste best if the ingredients are at room temperature before preparing it.
Make the most of the season! More blood orange inspiration…
Squash, blood orange and radicchio salad from Natural Kitchen Adventures
Purple sprouting broccoli and blood orange salad from From the Healthy Heart
Vegan olive oil & blood orange muffins from Recipes From a Pantry
Blood orange, lemon & almond cake from Lancashire Food
Mini blood orange cakes from Tin and Thyme
Blood orange elderflower mocktail from Little Sunny Kitchen

I’m linking this up with No Croutons Required, a veggie soup and salad link-up hosted by Tinned Tomatoes.


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  2. I eat all the blood oranges before they get to a salad. I just love them. Thanks for entering your salad into No Croutons Required. The roundup is now live.

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  5. Oh, I’m not sure I’ve ever had avocados with oranges before. Sounds fascinating. Blood oranges are just fabulous and I’m glad to say I have a bag of organic ones waiting to be used for something – maybe an avocado and blood orange salad 😉

    • Avocado & citrus is a great combination! Oranges are my favourite, but it’s also delicious with grapefruit, lime or lemon. Enjoy your blood oranges 🙂

  6. Love, love blood oranges. My kind of salad!

  7. I’m most definitley an advocate for eating seasonally, and love the idea of this salad. I will continue to get hold of blood oranges as long as I can find them in the shops and markets. I love how they aren’t too sweet, so work perfectly in salads like this. Gorgeous.

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