Orange and Avocado Salad with Sweet Chili Vinaigrette

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

1 cup orange juice

2 tablespoons white wine vinegar 

2 tablespoons honey 

Kosher salt and freshly cracked black pepper 

1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette

2 oranges, segmented 

2 avocados, cut into eighths 

1/4 cup extra-virgin olive oil 

Directions

  1. In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
  2. Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

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