Avocado & Orange Salad
Creamy avocado meets juicy orange: it sounds like an unusual pairing, but it wins you over from the very first bite. A fruity, zesty dressing of olive oil, cider vinegar and lemon juice ties everything together beautifully. This salad comes together in just a few minutes and makes a lovely light side for the barbecue or a quick lunch. If you like, add some thinly shaved fennel for an even fresher finish.
Ingredients
- 2 avocados
- 2 oranges
- 3 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- 0.5 tsp chilli powder
- 0.5 fennel bulb, optional, shaved into thin slices
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 390 kcal | 780 kcal |
| Carbohydrates | 16 g | 32 g |
| Protein | 4 g | 8 g |
| Fat | 33 g | 66 g |
| Fibre | 8 g | 16 g |
| of which sugar | 9 g | 18 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Halve the avocados, remove the stones and scoop out the flesh with a spoon. Cut into even cubes.
- Peel the oranges and cut them into cubes too. If you prefer, you can segment the oranges instead.
- Gently toss the avocado and orange with the olive oil, cider vinegar and lemon juice.
- Season the salad to taste with salt, pepper and chilli powder.
- Fennel variation: Shave half a fennel bulb into very thin slices and fold it through the finished salad.
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Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 4 g |
| Fat | 33 g |
| Fibre | 8 g |
| of which sugar | 9 g |
Frequently asked questions
Can I make this avocado and orange salad ahead of time?
It's best made just before serving, as avocado browns quickly. The lemon juice helps slow the browning a little.
Does fennel really work with avocado and orange?
Yes, fennel complements the fruity sweetness of the orange and the creaminess of the avocado wonderfully, making the salad even more refreshing.
Is this salad really low carb?
Thanks to the high fat content of the avocado and a moderate amount of orange, the carbohydrate content per serving stays comparatively low.
What should I serve it with?
It's a fantastic side for grilled dishes, but it's also lovely on its own as a light lunch or dinner.
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