Cara Cara and Blood Orange Salad | PCC Natural Markets

Cara Cara and Blood Orange Salad

Serves: 4

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This truly simple and absolutely gorgeous salad is the perfect way to bridge the gap from winter into spring. Cara cara oranges have a deep rose flesh and taste like honey and sunshine! Blood oranges reveal wine-colored flesh with a hint of spice.



Cut a small slice off each end of the 4 oranges and stand them upright on a cutting surface. With a knife, remove the peel in strips, maintaining the curved shape. Cut each into 4 to 6 slices, crosswise.

Cut avocado in half lengthwise. Remove the pit and cut each half in half again lengthwise. Peel the skin from each quarter. Cut each quarter into 3 to 4 slices.

Divide orange slices between 4 plates, placing them in a swirl pattern. Toss greens with a little vinaigrette and mound in the center of the orange slices. Top each with a quarter of a sliced avocado. Drizzle with more vinaigrette. Garnish with sprigs of cilantro.


Try adding grilled wild prawns or salmon to this dish.

Recipe by Lynne Vea, PCC Chef

More about: avocados, citrus, oranges, salad


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Nice blend of flavors

Enjoy the contrasts of sweet, sour and spicy going on in this salad. Makes for a pretty presentation, too. What a vibrant salad!


This combination of flavors is surprisingly good. The texture of the toasted sesame seeds with the rest of it make it the dish just perfect. I used very little dressing to cover the salad. also subbed 1/2 the oil for 2 tbls water + 2 tbls lemon juice. This is really good, a little more time consuming than you would think. I made it with salad mix.

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