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

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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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