This refreshing Orange Onion Salad is a perfect balance of sweet, spicy, and creamy textures. Crisp leaf lettuce serves as the base for juicy orange slices, crunchy cucumber, and thinly sliced red onion. The addition of ripe avocado adds a rich, buttery contrast to the bright citrus. The dish is brought together with a tangy green or red chili dressing that adds a kick of heat without overpowering the delicate flavors. Ideal for light summer lunches, healthy weeknight dinners, or as a side dish to grilled proteins, this salad comes together quickly with fresh, accessible ingredients. It’s a colorful, nutritious option that feels light yet satisfying.
Orange Onion Salad With Chili Dressing
Description
This refreshing Orange Onion Salad is a perfect balance of sweet, spicy, and creamy textures. Crisp leaf lettuce serves as the base for juicy orange slices, crunchy cucumber, and thinly sliced red onion. The addition of ripe avocado adds a rich, buttery contrast to the bright citrus. The dish is brought together with a tangy green or red chili dressing that adds a kick of heat without overpowering the delicate flavors. Ideal for light summer lunches, healthy weeknight dinners, or as a side dish to grilled proteins, this salad comes together quickly with fresh, accessible ingredients. It&# 226;ÂÂs a colorful, nutritious option that feels light yet satisfying.Ingredients
Directions
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Rinse the leaf lettuce pieces and pat them dry with paper towels or use a salad spinner to ensure they are crisp and not wet.
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Place the dried lettuce into a large, shallow salad bowl.
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Arrange the cooked shrimp (or chicken/steak), thinly sliced red onion, and cucumber slices evenly over the lettuce.
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Using a short, sharp knife, carefully cut the peel and white membrane from the oranges.
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Cut the peeled oranges crosswise into 1/4-inch thick slices and arrange them on top of the salad.
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Peel and pit the avocado, then thinly slice it lengthwise and place the slices on the salad.
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Pour the chili dressing over the salad and gently toss to combine, ensuring all ingredients are lightly coated.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 96.0kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 32.0mg2%
- Total Carbohydrate 18.6g7%
- Dietary Fiber 8.3g34%
- Sugars 5.1g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, add the avocado and dressing just before serving to prevent browning and wilting.
This salad can be made vegan by omitting the shrimp, chicken, or beef and using a plant-based chili dressing.
If using beef or chicken, ensure it is cooked, cooled, and cut into bite-sized pieces before adding to the salad.
Store any leftover salad (without avocado) in an airtight container in the refrigerator for up to 2 days. Add fresh avocado when reheating or serving leftovers.
For extra heat, choose a spicier red chili dressing or add a dash of hot sauce to the dressing before tossing.
