Blood Orange and Avocado Salad with Toasted Pumpkin Seed Oil

Spring vibes in my kitchen

I think I'm going through a creative stage at the moment as food photoshoots keep taking place on my round dining table almost every day. It must be the Spring mood. Can't wait for all the fresh veggies and berries I'm gonna be bringing home from the markets in Summer. Now that I'm looking at the pictures of this salad it really makes me feel summery. I guess this is the main reason I chose these colors. Imagine eating this with fresh mozzarella di bufala...

Toasted pumpkin seed oil was a new discovery to and I think a very pleasant one. It tastes rich and deep just like the toasted pumpkin seeds and I'm sure I will be using it quite a lot from now on. In salads, soups, maybe even drizzled on porridges. I'm so happy I collaborated with one of my favourite health stores in Lithuania, "Livinn" - they sent me some organic goodies, one of which was this organic "Ölmühle Solling" oil.  I love when new product discoveries bring some fresh thoughts for upcoming recipes. 


Serves 4 as a side dish | Total time: 10 minutes


  • 1 large avocado
  • 1 blood orange
  • 1/2 of a regular orange
  • a large handful of beet leaves
  • a handful of toasted salted pistachios
  • a handful of toasted pumpkin seeds
  • fresh dill
  • toasted pumpkin seed oil, salt and lemon juice or balsamic vinegar

Thinly slice the blood oranges and regular oranges as well as avocado. Arrange on a bed of beet leaves, top with chopped nuts, dill, a few more beet leaves, dill, some salt, toasted pumpkin seed oil and a touch of lemon juice or balsamic vinegar. Serve this salad along with fresh mozzarella cheese for a light lunch.

Tried this recipe? Let me know your thoughts by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram