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Orange and Avocado Salad

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Linda Spiker


  • 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


  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!