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Navel Orange Salad with Avocado

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This California Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor.

Naval Orange Salad with Avocado
Navel Orange Salad with Avocado

This salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season right now so I’ve been adding them to my salads and juices all month. Their bright, sweet taste boosts the flavor of any sweet or savory dish. For some more orange salad recipes, try this Orange and Arugula Salad with Red Onion and Gorgonzola and Grilled Shrimp Avocado Fennel and Orange Salad.

Naval Orange Salad with Avocado

I teamed up with California Citrus Growers to create this orange salad recipe. Navel oranges are refreshingly tart and sweet and absolutely perfect in this salad. It’s the perfect side dish to any meal, just add your favorite protein on the side. I think scallops or grilled shrimp would be great with this.

Besides their amazing flavor, oranges pack a big nutritional punch. We all know oranges are high in vitamin C – they’re the go-to fruit when you want to support your immune system. But they’re also a good source of fiber and folate. Did you know that about three-fourths of the U.S. population has an eating pattern that is below the recommended intake of fruit? Oranges are an excellent way to hit your daily fruit goals.

Why do they call it a Navel orange?

Navel oranges are named for the navel-like formation on their blossom end. The unique growing conditions of California create the sweetest, juiciest fruit. They are a delicious and healthy snack for when you’re on the go.

Tips for Buying and Cooking with Navel Oranges

  • California-grown Navel oranges are available from November through June.
  • When shopping for Navel oranges, choose fruit that smells fresh and feels heavy for its size – that tells you it’s juicy.
  • To keep your citrus fresh longer—up to three weeks – store them in the refrigerator.
  • Wash your oranges before cutting them.
  • Bring the oranges to room temperature before making the vinaigrette to ensure you get the most juice.
  • Leftover or cut oranges should be refrigerated within two hours.

How to Make Citrus Vinaigrette

This simple orange salad dressing uses both orange juice and zest for maximum flavor. Make sure to use fresh juice, not bottled, for best results. To make the vinaigrette, just whisk the ingredients below. It will keep in the refrigerator for up to one week.

  • Fresh squeezed orange juice
  • Orange zest
  • Red wine vinegar
  • Olive oil
  • Dijon mustard
  • Honey
  • Salt and pepper

Orange Salad Variations:

  • Serve over arugula or spinach instead of baby greens.
  • Add cucumbers or roasted beets for extra vegetables.
  • Swap red onion for shallots.
  • Add shrimp, crab, or chicken for protein.
  • Top with walnuts or pecans for crunch.
  • Sprinkle with blue cheese or goat cheese.

naval orangeNaval Orange Salad with AvocadoNaval Orange Salad with Avocado

More Orange Recipes You’ll Love:

Navel Orange Salad with Avocado

4.96 from 24 votes
This Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor.
Course: Lunch, Salad
Cuisine: American
Naval Orange Salad with Avocado
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 1 /4th of salad


  • 3 cups mixed baby greens
  • 4 navel oranges, peeled
  • 6 oz haas avocados, from 1 large or 2 small, sliced
  • 1/4 cup sliced red onion
  • Kosher salt and pepper

For the Citrus Vinaigrette

  • 3 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest
  • 2 1/2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey, omit for whole30
  • Kosher salt and freshly cracked black pepper to taste


  • Arrange the lettuce on a large platter or bowl, or divide between 4 large plates.
  • Cut the oranges into 1/4-inch thick round slices and carefully pop out any seeds.
  • Arrange the oranges, avocados and red onion in and around the lettuce and season with salt and pepper.
  • Whisk together the ingredients for the vinaigrette, taste and adjust salt and pepper as needed.
  • Serve the vinaigrette on the side or drizzled on top of the salad.

Last Step:

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Serving: 1 /4th of salad, Calories: 278.5 kcal, Carbohydrates: 24 g, Protein: 3 g, Fat: 20 g, Saturated Fat: 3 g, Sodium: 48.5 mg, Fiber: 7 g, Sugar: 15 g


Disclosure: This post is sponsored by California Oranges. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Erin Alvarez