Sometimes I just want a little something different to serve alongside chicken. I eat a lot of green salads, and love them, but once in while I like to shake it up with a side salad that does not involve leafy greens. This fresh Orange and Avocado Salad is sweet and salty and when combined with roasted or rotisserie chicken each bite has a burst of sweet, salty and savory flavor!
(This post contains affiliate links. See disclosure at bottom of post)

Orange and Avocado Salad: Whole 30, Paleo

If you are looking for non toxic, quality ceramic cookware, I recommend Xtrema Ceramic !

The sweetness in this salad comes from oranges and caramelized shallots. The shallots are roasted with a hint of fresh rosemary.

Orange and Avocado Salad: Whole 30, Paleo

The ‘salty’ is provided by delicious Kamalata olives.

Orange and Avocado Salad: Whole 30, Paleo

Tossed with avocados this salad is loaded with healthy fats. I serve this salad with my cauliflower purée and  Perfectly Tender Chicken Breasts (or use a rotisserie chicken from the grocery store!) What a simple, healthful and delicious meal!

Orange and Avocado Salad: Whole 30, Paleo

The Recipe: Orange and Avocado Salad

Tips and what you will need: This recipe is Whole 30, Paleo, grain free, gluten free, and dairy free. You will need a good knife, a rimmed cookie sheet, unbleached parchment paper and a fabulous sea salt! I buy the tub to save money. Serve with my cauliflower purée  and Perfectly Tender Chicken Breasts or use a rotisserie chicken from the grocery store. (affiliate links) 

5 from 5 votes
Orange and Avocado Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Sometimes I just want a little something different to serve alongside chicken. I eat a lot of green salads, and love them, but once in while I like to shake it up with a side salad that does not involve leafy greens. This fresh Orange and Avocado Salad is sweet and salty and when combined with roasted or rotisserie chicken each bite has a burst of sweet, salty and savory flavor!

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 2 large shallots or one small red onion peeled and roasted
  • 2 teaspoons fresh rosemary chopped finely
  • olive oil
  • 1 orange peeled, sectioned and each section cut into 3 pieces
  • 1 ripe but firm avocado diced
  • 10-14 kamalata olives depnding on how salty you like it!
  • 1 Tablespoon chopped chives for garnish
Instructions
  1. Preheat oven to 400 degrees and place rack in upper third of oven.
  2. Place parchment on cookie sheet and set aside.
  3. Place peeled and sliced shallots (or red onion) on parchment, sprinkle with rosemary.
  4. Drizzle with olive oil, enough for onions to be glistening, and toss.
  5. Place in a single layer and roast for 20 minutes, or until caramelized with brown edges.
  6. Remove from oven.
  7. Place shallots, oranges, olives and avocado in a bowl and toss. If desired add sea salt and pepper. Keep in mind that the olives are very salty and you may not even need salt.
  8. Garnish with chives.
  9. Serve alongside chicken and put salad on each forkful or meat. Yum!

 

Stay healthy my friends! ~ Linda Spiker

Orange and Avocado Salad: Whole 30, Paleo

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

Linda Spiker owns all rights to recipes and photographs

Whole 30, grain free, gluten free, dairy free