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Under 30 Minutes

Orange and Avocado Salad

To segment an orange, peel and trim it. Then hold the orange over a bowl and release each segment by cutting toward the center along the membranes -- first on one side of the segment, then on the other.

  • Prep:
  • Total Time:
  • Servings: 4
Orange and Avocado Salad

Source: Everyday Food


  • 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, thinly sliced
  • 6 to 8 radishes, cut into wedges


  1. 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.

  2. In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper. To bowl with oranges, add lettuce, avocado, and radishes. Toss with dressing, and serve immediately.

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