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Avocado and orange salad: Ensalada de aguacate con naranja by Karen Hursh Graber © 2009

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were told that these were locally grown. The juiciness of the orange segments makes a nice textural contrast to the creaminess of the avocado.


  • 1 Chiapas avocado, or 3 large Haas avocados, peeled and cut into chunks
  • 2 oranges, peeled and separated into segments, membranes removed
  • 1/2 medium red onion, peeled and cut into thin crescents
  • 3 tablespoons fresh lime juice
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste

Place the avocado chunks, orange segments and onion slices in a bowl. (If preparing in advance, sprinkle the avocados with a little fresh lime juice to prevent discoloration after peeling.)

Whisk together the lime juice, olive oil, cilantro, salt and pepper. Pour over the salad ingredients and toss gently. May be served over lettuce leaves if desired.

Serves 4 as a first course or side dish.

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Published or Updated on: January 4, 2009 by Karen Hursh Graber © 2008
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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