This California Navel Orange Salad with avocado and a bright citrus vinaigrette is an easy, refreshing dish that highlights the sweet-tart flavor of navel oranges. It works beautifully as a light lunch, a vibrant side salad, or a starter before seafood or grilled proteins. The combination of juicy orange slices, creamy avocado, crisp greens and a simple orange-based dressing makes every bite lively and balanced.
Navel Orange Salad with Avocado
Made with California navel oranges, ripe avocados and thinly sliced red onion, this salad sits on a bed of mixed baby greens and is finished with a citrus vinaigrette. Navel oranges are in season from late fall through spring, and their bright, sweet flavor enhances both sweet and savory dishes. Use the freshest oranges you can find and freshly squeezed juice for the vinaigrette for the best results.
I developed this recipe in collaboration with California citrus growers to showcase how refreshing and versatile navel oranges can be in salads. The oranges provide juicy sweetness, while avocado brings richness and texture. Serve this salad alongside seafood like scallops or grilled shrimp, or add your own protein—grilled chicken or crab would also pair well.
Why is it called a Navel orange?
Navel oranges get their name from the small, navel-like formation at the blossom end of the fruit. This variety is known for producing seedless, easy-to-peel fruit with a tender, juicy flesh. California’s growing conditions yield especially sweet, flavorful navel oranges that are excellent eaten fresh or used in recipes.
Tips for Buying and Using Navel Oranges
- California-grown navel oranges are typically available from November through June.
- Choose fruit that feels heavy for its size and has a fresh, fragrant citrus aroma—these indicate juiciness and flavor.
- Store oranges in the refrigerator to keep them fresh for up to three weeks.
- Wash the fruit before peeling or cutting.
- Bring oranges to room temperature before juicing to yield more juice.
- Refrigerate any cut or leftover oranges within two hours.
How to Make the Citrus Vinaigrette
This simple citrus vinaigrette uses fresh orange juice and a bit of orange zest to amplify the fruit’s natural flavor. Use freshly squeezed orange juice rather than bottled for brighter taste. Whisk the ingredients together until emulsified and adjust seasoning to taste. The dressing will keep in the refrigerator for up to one week.
- Freshly squeezed orange juice
- Orange zest
- Red wine vinegar
- Extra virgin olive oil
- Dijon mustard
- Honey (optional)
- Salt and freshly ground black pepper
Variations and Serving Ideas
- Serve the salad on arugula, baby spinach or mixed greens for different flavor profiles.
- Add sliced cucumber, roasted beets, or thinly sliced fennel for extra texture and color.
- Swap red onion for mild shallots if you prefer a subtler bite.
- Add protein—grilled shrimp, scallops, chicken, or crab turn this into a complete meal.
- Finish with chopped walnuts, pecans or almonds for crunch.
- Scatter crumbled blue cheese, gorgonzola or goat cheese on top for a savory contrast.
Recipe: Navel Orange Salad with Avocado
Ingredients (serves 4)
- 3 cups mixed baby greens
- 4 navel oranges, peeled and sliced into 1/4-inch rounds
- 6 oz Hass avocados (about 1 large or 2 small), sliced
- 1/4 cup thinly sliced red onion
- Kosher salt and freshly ground black pepper
For the Citrus Vinaigrette
- 3 tablespoons freshly squeezed orange juice, plus 1 teaspoon zest
- 2 1/2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional; omit for Whole30)
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Arrange the mixed greens on a large serving platter or divide between four plates.
- Cut the peeled oranges into 1/4-inch rounds and remove any seeds.
- Arrange orange slices, avocado and red onion over and around the greens. Season lightly with salt and pepper.
- Whisk together the orange juice, orange zest, red wine vinegar, olive oil, Dijon mustard and honey (if using). Taste and adjust salt and pepper as needed.
- Serve the vinaigrette on the side or lightly drizzle it over the salad just before serving.
Nutrition (per serving — 1/4 of salad)
- Calories: 278.5 kcal
- Carbohydrates: 24 g
- Protein: 3 g
- Fat: 20 g
- Saturated fat: 3 g
- Fiber: 7 g
- Sugar: 15 g
- Sodium: 48.5 mg
More Orange-Inspired Ideas
- Grilled shrimp salad with orange, endive and radicchio
- Orange Moscow Mule mocktail
- Blood orange salad with gorgonzola, pecans and baby greens
- Grilled scallop and orange kebabs with honey-ginger glaze
- Orange chicken makeover
Oranges are an excellent, convenient way to increase your daily fruit intake. In addition to being a well-known source of vitamin C, they provide dietary fiber and folate. If you find your fruit intake is lower than you’d like, adding oranges to salads, smoothies and snacks is a simple, delicious option.
Disclosure: This post was created in collaboration with California citrus growers. All opinions are my own. Photo credit: Erin Alvarez.