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Avocado, Beet and Orange Salad with Salmon

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Adjust Servings:
1 Avocado
3 Orange
1 Cooked beetroot Medium beets
150 g of Salmon
1a handful of Arugula
Orange dressing:
1 tbsp. of Red onion Onions, diced finely
3 tbsp. of Extra Virgin olive oil
3 tbsp. of Orange juice
2 to 3 tbsp. of White wine vinegar 5%
1/2 tsp. of Orange peel
to taste Salt

Avocado, Beet and Orange Salad with Salmon

  • 25 min
  • Serves 4
  • Easy


  • Orange dressing:



A surprisingly fresh and interesting salad. The base is avocado, boiled or baked beets, and oranges. The dressing is orange juice based, sweet and sour, very fresh and bright. Everything else you can add to taste and availability. I like to make this salad with canned salmon in its own juice. Tuna, mackerel, and so on will also work or you can add pieces of baked or grilled salmon if there are any leftovers from the last meal. You can also use a variety of greens like arugula, spinach, or different kinds of lettuce.


Serving this salad makes all the difference as well. Take a large dish or plate, arrange the orange slices in a free order first, then the beets, then the avocado, then the greens, i.e. everything should lie in a thin layer as if in a mess. Just before serving, pour the orange dressing over the salad, no need to mix it.

It’s very healthy, quick (if you have beets cooked) and tasty! This salad is one of the hits of our dinners.

Bon Appetit!


Based on the book “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat.

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First, we make the dressing. Very finely dice the onions, add the vinegar and let stand for 15 minutes. While the onions are marinating, squeeze out the orange juice (we need 3 tbsp) and peel off some zest (we need 1/2 tsp). Then add the juice, zest and olive oil to the onions and vinegar, season with salt and mix them. Taste, add vinegar/salt to taste (you can dip a piece of beets or greens into the dressing and taste).


Peel two oranges and cut off the skin along with the white layer and cut into 5 mm thick slices across the slices. Place them carefully on a large flat dish.
Cut boiled or baked beets (cooled and peeled) into large slices and put them between the oranges.
Clean the avocado from the seed and skin, cut it into large pieces and put them between the oranges and beets. (Peel and arrange the avocado just before serving, otherwise, it will darken.)
Gently arrange the greens on top.


Before serving, mix the dressing again and pour it evenly over the salad, serve immediately.

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