Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings

For a refreshing and colorful starter, make your own chili oil to top a blood orange and avocado salad recipe.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • For chile oil, in a small skillet heat oil over medium heat. Add crushed red pepper; cook and stir about 1 minute or until fragrant. Let cool.

  • Meanwhile, using a paring knife, cut a thin slice from both ends of 1 of the oranges. Place a flat end on a cutting board and cut away the peel and the white part of rind. Working over a bowl to catch juices, hold the orange on its side and cut between one section and membrane. Cut along the other side of the section next to the membrane to release the section into the bowl. Repeat with the remaining 3 oranges.

  • Place the orange sections and juices on a serving platter. Add avocado wedges, arugula, and almonds to serving platter. Drizzle with chile oil and the lemon juice.


To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, shaking pan once or twice.

Nutrition Facts

287 calories; fat 22g; saturated fat 3g; carbohydrates 24g; mono fat 14g; poly fat 3g; insoluble fiber 9g; sugars 13g; protein 5g; vitamin a 583.1IU; vitamin c 76.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 112.9mcg; sodium 8mg; potassium 671mg; calcium 101mg; iron 1.1mg.