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Orange & Avocado Salad with Sicilian Lemon Vinaigrette


  • 2 navel oranges, sectioned
  • 2 ripe Haas avocados
  • 2 tbsp. The Mighty Olive Blood Orange Olive Oil
  • ½ tbsp. orange juice, freshly squeezed 
  • Salt and pepper, to taste
  • 2 tbsp. The Mighty Olive Sicilian Lemon Balsamic Vinegar
  • 1/2 red onion, finely sliced
  • 1 tsp. finely chopped parsley, plus a few sprigs for garnish




1.) Cut avocado in half, then open and remove seed. Carefully peel or, with a paring knife, cut off skin. Slice each half into 4 or 5 wedges.


2.) Combine Blood Orange Olive Oil, Sicilian Lemon Balsamic Vinegar, orange juice, salt and pepper. Stir in parsley. Arrange orange sections and avocado wedges alternately on a large dinner plate in a pinwheel design. Top with finely sliced red onion.


3.) Drizzle the vinaigrette over the salad. Garnish with remaining parsley. Enjoy!

Orange & Avocado Salad with Sicilian Lemon Vinaigrette Products

Blood Orange E.V. Olive Oil (Whole Fruit Fused Agrumato)

Blood oranges and Tunisian olives are pressed together as they ripen to form this exceedingly-versatile agrumato (a combination of whole, fresh citrus fruits crushed with olives).

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Sicilian Lemon White Balsamic Vinegar

Playfully tart and pleasantly sweet, this Sicilian lemon white balsamic has a perfectly balanced acidity and a crisp lemon flavor and aroma.

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