Orange, Avocado and Cashew Salad

This recipe also  makes a great side salad if you hold the chicken.

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Orange, Avocado and Cashew Salad

Servings 2

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 381

carbohydrate 23g

protein 6g

fat 28g


  • 2 large orange(s) segmented
  • 1 large avocado(s) diced
  • 1/4 cup(s) cashews, raw
  • 3 cup(s) spinach or arugula or watercress
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  • 2 piece(s) chicken breast(s), boneless skinless (4-6 oz) grilled sliced (optional, if served as a side)


  1. Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl and set the remaining juice aside.
  2. Divide the greens up between two plates, and top with oranges, avocados and cashews.
  3. Add a drizzle of olive oil and any juice left over from the oranges. Season with sea salt and freshly ground black pepper to taste.
  4. Add grilled chicken breast slices on top (optional, if served by itself).


  1. This is a delicious salad! I thought the olive oil was a little plain though so I made my own vinegarette: EVOO, balsamic vinegar, sesame oil, fresh grated ginger, garlic powder, fresh cracked pepper. It gives a great little asian twist and tastes great with the oranges. Oh, I also added some red onion!

  2. I have been making a simular salad for years. I use pineapple mandarin oranges salad green and grilled chicken breast. I top it off with lemon juice. Just enough to taste and with the salt and pepper it is wonderful. Is this good on the plan?

  3. Need to upload this meal to MyFitnessPal but it is not available in the drop down menu! Tried to add the meal myself but there’s lots of nutrition info they require which I don’t have. I’m trying to avoid having to add each ingredient separetly. Any other way it can be added?

    1. BeachBodyReady – You can actually just do a quick entry and enter in the calories, carbs, protein, and fat that are provided to you in the nutritional info at the top of the recipe. No need to put in all the ingredients in

  4. I’m confused…I haven’t heard anything about Venison, Pheasant, wild Turkey, Rabbit, Squirrel and berries on the Paleo diet, are these acceptable? We’re hunters and gatherers. We eat what we harvest with animals, fish and fruits/veggies (what else is there to do in Michigan)!!!!

  5. I don’t understand all this emphasis on using sea salt. As some one who has a thyroid problem I am concerned that people are not getting the iodine they need and it seems to me the best way to get it is from iodized salt.

    1. Carl C – I can’t think of anything that would completely substitute the avocado’s nutritional profile, but maybe adding more olive oil and maybe some coconut flakes to the mix would help?

  6. I had such a hard time making this salad. I love all the recipes on this site but this one isn’t my favorite.

  7. Just started on the Paleo Plan last night…love the meals already planned out and the grocery list makes it easy. I had this for lunch…loved it. It was so refreshing…I didn’t alter anything on the recipe and it was great. My husband loved it too!

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