Salad of Oranges, Avocado, and Red Onion

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I’m so glad that we all now know that avocados are so healthy. They are rich in heart-healthy omega-3 fatty acids, and they’re lovely and delicious, too. Customers enjoy them in this and many other dishes at Claire’s.


  • 2 large organic oranges (I like to use Valencia oranges)
  • 1 large organic red onion
  • 2 large organic ripe avocados
  • Sea salt and pepper
  • 1 teaspoon extra-virgin olive oil
  • Freshly squeezed juice from 1 organic lime, about 2 tablespoons
  • 1 tablespoon finely chopped organic cilantro


    1. Peel the oranges, then cut them into ¼-inch slices, picking out and discarding any seeds. Arrange them in a circular patter on a large round plate. Peel the onion, cut it into thin rings, and arrange the rings over and around the oranges. Peel, pit, and slice the avocados into ¼-inch slices. Arrange them over the onions and oranges in a circular patter closer to the center of the dish, or in any other pattern you like. Sprinkle lightly with sea salt and pepper.
    2. In a small bowl, combine the olive oil, lime juice, cilantro, and a little sea salt and pepper. Taste for seasonings. Spoon the mixture evenly over the salad.