Avocado, Sugar Snap Pea, & Blood Orange Salad

This simple citrus-y salad is crisp and fresh with a zesty dressing. It's versatile enough to be served on the side or as a main course meal.


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  • 1 Tbs. fresh-squeezed orange juice
  • 1 Tbs. champagne vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbs. blood orange olive oil
  • 1 Tbs. safflower oil
  • 1 tsp. walnut oil
  • 2 large Hass avocados,
  • peeled and cut into chunks
  • 8 oz. sugar snap peas,
  • cut into 1-inch pieces
  • 2 thick slices sweet Vidalia onion,
  • roughly chopped
  • 1 cup blood orange segments
  • (or use navel oranges)
  • 8 large Bibb lettuce leaves


  1. To make dressing: combine orange juice, vinegar, and mustard in a small jar, and shake to mix. Add oils, and shake well.
  2. To make salad: combine avocados, peas, onion, and orange segments.
  3. Place two lettuce leaves on each of four plates, and divide avocado mixture among them. Drizzle with dressing, and add salt and pepper to taste.