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Avocataca salad by Bob le Chef

Serves 4


  • 2 oranges
  • 4 avocados from Mexico, medium dice
  • ½ cup (125 ml) dried cranberries
  • ½ cup (125 ml) walnuts
  • 2 green onions, thinly sliced
  • 2 tbsp. (30 ml) Dijon mustard
  • ½ cup (125 ml) olive oil
  • 2 tbsp. (30 ml) orange juice
  • 2 tbsp. (30 ml) lemon juice
  • Salt and pepper, to taste
  • Optional: a few leaves of fresh herbs, chopped (basil or coriander)


  1. Remove the peel and pith from the oranges using a serrated knife.
  2. Use the same knife to cut the orange into segments (or supremes) over a large bowl.
  3. Add the avocados, cranberries, walnuts, green onions, salt and pepper to the bowl.
  4. Whisk all the ingredients together for the dressing.
  5. Pour over salad and toss gently.
  6. Adjust seasoning, if necessary, and serve.
  7. CHEF'S TIP: After removing all of the orange segments, I usually keep the empty membranes and use the juice in the dressing. This avoids waste and has a fresher taste than juice from a carton!