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Blood Orange Salad with Creamy Whipped Dressing

Blood Orange Salad with Creamy Whipped Dressing

Renée Robinson

Could Be My Last Orange Salad of the Season – So Let’s Go Out with a Bang.

Well, citrus season is winding down, so this is probably one of my last orange salads until next season. I will still make an occasional salad using navel oranges that are available year round, but other fruits and vegetables will be coming into season soon and they’ll get my attention.

I used the last of my blood oranges for this one and want to take a moment to discuss the beauty of this particular variety. As you can see in the photo, they vary greatly in color. Yet these all came from the same bag and looked essentially the same on the outside. It’s always a surprise when  you slice into one of these.

Ingredients for Blod Orange Salad

Seeing as their flavor is less acidic than most other oranges, I decided to emphasize the almost berry-like flavor and go with a creamy and slightly delicate dressing. I whipped together equal parts sour cream and heavy cream with a little salt, fruity calamansi vinegar, nigella seeds, and fresh snipped chives. 

Creamy Whipped Dressing

Then it was only a matter of slicing up the oranges and a little red onion, spreading them out on a platter, adding salt, pepper, olive oil and a few micro greens.

You can easily imagine how this tastes. Fork up a piece of orange and onion, and dip it in some of that creamy dressing. Oh, yeah, it’s good. Really good. 

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Blood Orange Salad with Creamy Whipped Dressing

Recipe by Renée Robinson



Sliced blood oranges and onions are topped with a dressing made by whipping together sour cream, heavy cream, salt, calamansi vinegar, nigella seeds, and snipped chives. Now that's one delicious salad.

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  • 1/4 cup full fat sour cream

  • 1/4 cup heavy cream

  • 1/8 teaspoon fine sea salt

  • 1 teaspoon calamansi vinegar

  • 1 teaspoon nigella seeds

  • 1 teaspoon snipped fresh chives

  • 5 blood oranges, rind sliced off and cut into 1/4 inch thick slices

  • 1/4 small red onion, sliced very thinly

  • Flaky salt

  • Black pepper, coarsely ground

  • Extra virgin olive oil

  • Micro greens for garnish


  • Combine the sour cream, heavy cream, and salt in a medium bowl. Using a hand mixer, beat the mixture until it is fluffy and soft peaks form. Stir in the calamansi vinegar, nigella seeds, and chives. Cover and chill for at least 30 minutes to allow the flavors to meld.
  • Layer the oranges and onions on a serving platter. Sprinkle with the flaky salt, and black pepper. Drizzle with olive oil and scatter a few microgreens over the top. Serve with the dressing and Enjoy!

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