Avocado, orange and red cabbage salad


Time seems to be disagreeing with me lately. I do not know where it is going, but it is running like quicksilver, leaving me begging for a few minutes, if not days more.

My whole studio and just about any surface I can find in the house these days are lined with photos, scraps, notes for the layout of spring and summer cookbook (coming very soon now). Even with all the technology at hand, pen and paper remain my best friends. It does feel different when you can touch and feel things coming together, but the place is starting to look like the lair of the madman.

Hopefully in a week’s time all will go back normal, in the meanwhile I haven’t been doing a lot of new cooking. With all the final testing to be done, there is only so much food you can consume, so on days I’m free of testing duties, I’d rather spend as little time in kitchen as possible.

This little salad is a variation of one I wrote about a year ago, but I kept coming back to it recently (good weather and all), so perhaps it is worth revisiting. After all you can never have too many recipes for salads. Right?

Now that spring is upon us, what are the your favorite dishes/ingredients to go by?

5.0 from 5 reviews
Avocado, orange and red cabbage salad
Prep time
Cook time
Total time
Recipe type: salad
Serves: 2-4
  • ½ red cabbage
  • 2 handfuls spinach leaves
  • 1 avocado, peeled and diced
  • 2 orange segments and zest
  • ⅓ cup goat cheese
  • 1 handful almonds, roughly chopped
  • 1 handful pumpkin seeds
  • 1 small handful walnuts
  • 2 teaspoons mustard
  • 1 teaspoon honey
  • orange juice from segmenting oranges
  • zest from oranges (see above)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sumac
  • 4 tablespoons olive oil
  1. In a small pan dry toast the almonds for a few minutes, then add pumpkin seeds and flax seeds and toast for a minute more. Set aside.
  2. Slice the cabbage thinly, then mix with spinach and avocado.
  3. To segment the orange, slice of the top and bottom parts off and carefully slice the rest of the skin with a knife, holding the orange firmly on the cutting board. This will reveal the segments and make it easier to release them.
  4. Take the orange in the palm of your hand and make careful incisions on both sides of each segment releasing it into a bowl. Once done, give a good squeeze to get all the juice out.
  5. Pour the juice to the bowl where you’ll be mixing your vinaigrette, stir in all ingredients except for olive oil. Mix well.
  6. Finally slowly pour in the oil, stirring all the time.
  7. Add the orange segments to the salad.
  8. Serve with goat cheese and sprinkle of nuts and seeds on top and a good drizzle of vinaigrette

47 thoughts on “Avocado, orange and red cabbage salad

  1. Lovely early spring salad. I am also starting to have salads more and more often as main dish now. It’s quite warm (about 15°C during the day), so I long for all the late spring/summer produce which unfortunately will be available in several months.
    I think that asparagus makes me most excited about spring! When it’s in season, I could have it every single day and have actually quite a lot of recipes, so I’m looking forward to its appearance on markets.
    Good luck with your book!

    • Thanks Sissi, unbelievably warm isn’t it recently? And I love asparagus too, it just started appearing everywhere recently, can’t get enough :)

  2. I’m SO looking forward to the arrival of Spring! I don’t know where you live, but here in northeastern Wisconsin, we still have 18 inches of snow waiting to melt! I’m ready for the sight of lilacs and daffodils.
    In other news…you’re writing a book?! I’m excited to start drooling over it! :)

    • I live in the Netherlands and actually this year we didn’t have any snow at all here and the last few weeks it’s been so incredibly warm, not that I’m complaining :) I’m working on the second cookbook, the first in already available on Amazon kindle :)

    • 34C?! For us this may happen at the hight of summer and still rarely, enjoy the warmth 😉

  3. After flavor, I love color and texture in food, and you’ve combined all 3 so nicely in this. We’re just starting to move into salads now, so this looks so attractive to me. Spring is finally coming. I think. 😉

  4. I can’t wait to see the rhubarb start showing up. I am over this cold, snowy winter. And I agree with you that pen and paper trumps technology. Writing things by hand is so much more effective!

    • I saw the first rhubarbs here last week, I think I bough half of the shop supply, with strawberries, they scream of Spring for me :)

  5. Mmm this salad has so many of my favorites in it! And you can definitely never have too many salad recipes! Time has been flying by lately – I can’t believe it’s already mid-March!

  6. What a beautiful blog! I’m so glad to have found you! I agree that you can never have too many salad ideas. I made a salad a couple of weeks ago with fennel, orange and an orange dressing and the dressing was fabulous, so I’m sure this is too. Your life sounds very exciting at the moment putting the final touches on your book! That’s wonderful … congratulations!

    • Helen, thanks so much, it’s been a pleasure discovering your beautiful blog too!

  7. One can never have too many recipes for salad indeed! This one looks gorgeous and I’m sure it is delicious as well.
    I hope that you get to relax soon Gintare! Enjoy the rest of your weekend! xx

  8. I just picked up some organic blood oranges, they are so tiny ;( but I really would love a salad like this besides the goat cheese and drizzle with some creamy tahini!

  9. Congrats on the upcoming book :)

    The salad looks so pretty and tasty. My favorite spring food- berries! Strawberries, blueberries, raspberries, all so good. I feel like I’ve been waiting all winter for them.

  10. I know what you mean about time getting sucked away into a vacuum. I feel like the more I get done the bigger my honey do list becomes. However, sitting down to this refreshing salad would help time stand still for a minute or two…I can’t wait to read your new cookbook Take care, BAM

  11. I need to check in with you soon but I know you’ve been busy! Looking forward to #2 cookbook, Gintare! It’s going to be awesome. This salad looks good! I always love your simple dressing. I don’t have sumac but would love to try this!

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