Avocado & Orange Salad with Hazelnuts

After our CSA drop off last week, we were swimming in gorgeous, crisp salad greens and fresh baby spinach.

Did I ever tell you that my husband loves salads? He not only loves salads, but he’s perfectly satisfied having one for dinner.

I love him. A lot.



I whipped this up in about 20 minutes to go with some foil-packet salmon and roasted asparagus.

(I don’t want to talk about the crostini. Burned pine nuts are NOT a good thing.)

I adored the combination of avocados and oranges and the crunch from the hazelnuts. The dressing is perfectly sweet from the orange juice and isn’t as oily as vinaigrettes tend to be. The citrus also complimented the salmon. Perfect match!

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Avocado & Orange Spring Salad with Hazelnuts

Total Time: About 20 minutes


1/4 of a small red onion, sliced very thinly
3 oranges, divided
juice from 1 lime
1 T honey
2 tsp dijon mustard
1/2 tsp salt
pepper, to taste
3 T extra-virgin olive oil
10-12 ounces of baby salad greens
2 avocados, peeled, pitted, and sliced
1/2 cup hazelnuts, toasted and chopped


Soak the sliced onion in cold water for about 10 minutes while you prep the rest of the salad.

Supreme 2 of the oranges. Set segments aside. Juice the remaining orange into a small bowl (about 1/4 cup of juice will do). Add the juice from 1 lime, honey, dijon, salt, and pepper to the orange juice. Whisk to combine. While whisking, add the olive oil in a small stream and continue to whisk until the mixture is thickened and emulsified.

Drain the water off the onion. Toss with the salad greens and dressing. Arrange the avocado slices and orange segments on top. Sprinkle with hazelnuts.

Serves 4.

Nat's Notes:
1. The original recipe called for 2 bunches of watercress instead of salad greens. The only watercress I saw during my shopping trip was sad-looking and very expensive. The salad greens worked great instead.
2. To toast hazelnuts, place them on a sheet pan and bake them at 350 degrees F for about 5-7 minutes or until fragrant. Do NOT forget about them - they burn very quickly. And smell very bad when they do.
3. To supreme an orange, slice the peel and pith off with a sharp knife, then cut out the segments from between the membranes. The result is a "naked" segment, which is nice in salads like this.

adapted from Food Network Magazine April 2011

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15 Responses to “Avocado & Orange Salad with Hazelnuts”

  1. #
    The Café Sucré Farine — May 25, 2011 @ 12:18 pm

    We love salads and I am always looking for new, fun recipes. I have bookmarked this post and will definitely be trying them out! I love your blog, great pics! Thanks, Chris


  2. #
    Danila — May 25, 2011 @ 2:16 pm

    Yum! My husband is the same way, he loves salad, I feel so lucky on those nights when I don't really feel like cooking, it's easy to just whip up a fast delicious salad and now I've got a few more to try :) Thanks so much for sharing these, they look absolutely delicious.


  3. #
    Laurie@The Baking Bookworm — May 25, 2011 @ 3:06 pm

    Oh YUM!! I'm on a big salad kick too and I'm trying to eat a different salad every day for lunch. My hubby is a salad lover to (sadly, my kids haven't jumped on the salad bandwagon … yet!). I adore balsamic and I'm a new lover of goat cheese so I'll definitely be trying out some of these salads. Thanks for sharing!!


  4. #
    Diethood.com — May 25, 2011 @ 3:24 pm

    A husband that loves salads? Lucky you!
    I eat a salad for lunch every single day… thanks for sharing – these will add some variation to my salad repertoire


  5. #
    Maria — May 25, 2011 @ 3:45 pm

    All of your salads look tasty!


  6. #
    Joanne — May 25, 2011 @ 3:50 pm

    I really hope I find a husband who likes salads. that's going to be a requirement. This sounds delicious!


  7. #
    Jolene - EverydayFoodie — May 25, 2011 @ 5:04 pm

    I am terrible at using up lettuce, because as much as I enjoy eating salads, I HATE making them.


  8. #
    Natalie — May 25, 2011 @ 7:22 pm

    all such gorgeous salad photos! Now you have me craving one :)


  9. #
    Cookin' Canuck — May 25, 2011 @ 9:49 pm

    What a pretty salad! With the hazelnuts added, this could easily become one of my favorite salads.


  10. #
    The Three Little Piglets — May 25, 2011 @ 10:31 pm

    I would SO love it if your husband would teach my husband that trick! Mine thinks that ketchup counts as a vegetable! ):


  11. #
    Frieda Loves Bread — May 27, 2011 @ 3:38 pm

    Yes, a very pretty salad! I've been drooling over your bread posts…you have a great collection!


  12. #
    cookinghealthyforme — May 27, 2011 @ 3:44 pm

    I love salads and make a point to never use bottled dressing…thanks for some new ideas & recipes! I'll be making these!


  13. #
    Healthy Mamma — May 28, 2011 @ 12:10 am

    Oh no, not burned pine nuts!!! So sad. ;(
    Thanks for all of the new salad ideas. I get stuck in a rut making the same 2 or 3 salads every day for lunch and need a change.
    Have a wonderful holiday!
    ( oh, and I totally agree w you about the icky store bought dressings)


  14. #
    marla {Family Fresh Cooking} — May 28, 2011 @ 4:18 am

    Girl, that is my kind of lunch or dinner. I could eat salmon over a salad any day. All of your salads look wonderful!


  15. #
    Cara — May 30, 2011 @ 10:10 pm

    I have a salad-lovin' man too, we pick them well!


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