February 10, 2019

Orange, avocado and tomato salad

Recipe: Orange, avocado, tomato and onion salad

Serves 4 | Prep Time 10 minutes | Resting Time 2 hours


  • 2 oranges supremed (see explanation below), core and juices reserved
  • 1 large white onion, sliced very thin
  • 1/2 cup small kalamata olives
  • 1/2 cup almonds, chopped rough
  • 6 roma tomatoes, diced
  • 2 avocados, diced large
  • Good quality olive oil, or an herb infused oil
  • Maldon or other finishing salt to taste


  1. Cut off the top and bottom of the oranges. Place on a cutting board and run your knife sideways along the orange skin making sure to cut off all the pith, which is the bitter white part of the fruit.
  2. Place your serving salad bowl on a surface. Working above your bowl, run your knife at an angle along the membrane on one side, then angle your knife in the opposite direction and slice along the opposite membrane, letting the orange segment loose as it falls to your bowl.
  3. Squeeze the orange carcass into another bowl and collect as much juice as possible. If the bowl containing the orange segments has any juice in the bottom pour into the second bowl.
  4. Slice the onion very thin and mix into the orange juice. Set aside for 30 minutes at least. The acid in the orange will reduce the pungency of the onion.
  5. Dice the tomatoes and avocados and place into a separate bowl. Pour a little orange juice from the onion bowl and toss lightly with the avocados to prevent browning.
  6. Refrigerate everything for at least 20 minutes. This salad is best when really cold.
  7. Mix all the ingredients in the salad bowl, making sure to put the avocado last before the oil.
  8. Top with Maldon salt and serve.


This is a very refreshing salad, excellent in the summertime but really good year round.

The white onion gets macerated in orange juice and salt for as long as possible, taking the pungency out and rendering it delicious. It is almost like a quick pickle.

The oranges get supremed, an excellent technique that retrieves just the flesh of the citrus fruit leaving the membranes behind and creating a really good mouthfeel.

It is a very Mediterranean salad, with the oranges, olives, almonds and olive oil.

Interesting that the avocados and the tomatoes originated in the Americas in Mediterranean climates, so it fits really well with the rest of the ingredients.

Learn to make this and much more during our cooking class :

A Trip to Spain