Bloodied Avocado Salad

No we haven’t created some Frankenstein food. It’s blood orange that provides the garnish hue and wild dish name. Perfectly safe for vegans and absolutely delicious for everyone – blending avocado with our Mexican Chilli Orange creates a creamy dressing with hints of warm spices and uplifting citrus.

Bloodied Avocado Salad

// Get ready to cook:


1. Peel orange and dice. Chop coriander. Cut avocado into half; deseed and de-skin and cut into chunks.

2. To make dressing, add half of the avocado chunks, Mexican Chilli Orange and orange juice into a blender. Pulse until smooth. If you don’t have a blender, don’t fret. Get a fork and finely mash the avocado in a bowl; mix in the Mexican Chilli Orange followed by the orange juice.

3. In a large bowl, add the remainder avocado, diced orange, quinoa, black beans, corn and coriander. Add dressing and squeeze lime over ingredients; mix until well combined. Serve immediately.

Shop List:

4 Tbsp (60g) Mexican Chilli Orange

1 Avocado

1 Blood Orange / Orange

150g Cooked Quinoa

150g Tinned Black Beans

75g Tinned Sweet Corn

30ml Orange Juice

15g Fresh Coriander

½ Lime



Orange is the New Hack

The best way to cut an orange - cut off the top and bottom of the orange with a sharp paring knife. Then carefully make a cut on one side of the fruit, deep enough to reach the centre. Unroll the orange and lift out the wedges; peel off any excess pith and slice to desired pieces. Voilà!

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Mexican Chilli Orange

Mexican Chilli Orange


Mexican Chilli Orange embodies the flavours of the southeast Mexican state of Yucatán and it’s most famous dish Cochinita Pibil. Pork rubbed in a warming citrus spice paste, wrapped in banana leaf and baked in a hand-dug roasting pit for several hours till the meat is smoky and tender. Served on a corn tortilla, it is Mexican market food at its best!

About this dish:






15 mins


Total Time:

15 mins



1 Mild

Cooking Equipment Needed: Small Blender (or a fork, your hand and elbow grease)


Make It Your Own: Experiment with different grains for different textures and flavours. We find wild rice, giant couscous and chickpeas make perfectly good substitutes for quinoa.

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