This bright a simple winter salad combines blood oranges and ripe avocado with a Thai-inspired orange nam jim dressing and a curled spring onion garnish.
For the Blood Orange & Avocado Salad
- 3 large spring onions
- 2 navel oranges (see note)
- 2 blood oranges (see note)
- 1 large or 2 small ripe avocados
For the Nam Jim Dressing
- juice of 1 1/2 blood oranges
- 1 tbsp maple syrup
- 1/2 tsp soy sauce
- 4 tsp fish sauce
- 1 1/2 tsp tamarind paste
- 1/2 tsp Aleppo chilli flakes
- 1/4 small banana shallot, finely chopped
- small handful fresh coriander, finely chopped
- First, make the spring onion curls. Trim the spring onions and cut each in half down the middle. Then, shred these two shorter lengths as thin as you can into strips before transferring them to a bowl of ice water to curl. Set aside.
- To make the dressing, whisk together all the dressing ingredients and set aside.
- Prepare the oranges off the tops and bottoms, resting one flat bottom on the cutting board and slicing the rest of the skin off in strips, in a downward motion – and cut into slices. Peel and stone the avocado and cut it into thick wedges.
- Arrange the orange slices and the avocado across a serving platter. Drain the spring onions and pat them dry on a piece of kitchen towel. Drizzle with salad with some of the dressing before scattering the spring onion curls over the top. Serve immediately.
If some of your blood oranges have really pale skins without a red tinge they’re probably more, well, orange, inside, so feel free to use these instead of naval oranges to achieve a beautiful contrast on the plate.
Keep the extra dressing in a jar in the fridge for up to a week.