Cara Cara and Blood Orange Salad

Cara Cara and Blood Orange Salad

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  • 2 Cara Cara oranges (or navel)
  • 2 blood oranges
  • 1 ripe avocado
  • 1 to 2 cups baby greens or spinach
  • Sweet Chili-Sesame Vinaigrette
  • Sprigs fresh cilantro, for garnish


Cut a small slice off each end of the 4 oranges and stand them upright on a cutting surface. With a knife, remove the peel in strips, maintaining the curved shape. Cut each into 4 to 6 slices, crosswise.

Cut avocado in half lengthwise. Remove the pit and cut each half in half again lengthwise. Peel the skin from each quarter. Cut each quarter into 3 to 4 slices.

Divide orange slices between 4 plates, placing them in a swirl pattern. Toss greens with a little vinaigrette and mound in the center of the orange slices. Top each with a quarter of a sliced avocado. Drizzle with more vinaigrette. Garnish with sprigs of cilantro.