Published on 1st March 2018


Credit: Lorna Rhodes |

Lorna says: “A refreshing salad to awaken the taste buds, using seasonal blood oranges, but can be made at other times of the year with any citrus fruits such a red grapefruit. Serve as an accompaniment, starter, or add some crumbled feta for a healthy lunch.”

Serves 2
Preparation time: 10 minutes


  • 2 blood oranges or a mixture of other citrus
  • 1 large ripe avocado
  • 2 handfuls rocket or other leaves
  • 12 black olives, pitted and halved


  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • Pinch cayenne pepper
  • ½ tsp paprika pepper
  • 1 very small clove garlic, crushed
  • Sea salt and freshly ground black pepper

Optional extras:

  • Toasted sunflower seeds
  • Chopped pistachio nuts
  • Pomegranate seeds
  • Chopped flat leaved parsley


  1. Peel and remove the pith from the oranges and cut into segments, set aside. Squeeze the membranes into a bowl to release the remainder juices.
  2. To make the dressing whisk the oil, vinegar spices and garlic into the orange juices, adding a little salt and pepper to season.
  3. Halve, peel and slice the avocado and arrange with the orange segments and rocket leaves on two plates. Scatter over the olives then drizzle over the whisked dressing.
  4. Finish with any of the optional toppings as wished.

Tip: Instead of the cayenne and paprika, use Ras El Hanout spice mix for a truly Moroccan taste


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