How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for New Ambrosia Salad Recipe?

You need 14 ingredients. The key ingredients include: 1 navel orange, segments removed and cut into 1-inch pieces (about 1 cup), 1 grapefruit, segments removed and cut into 1-inch pieces (about 1 1/2 cups), 1 ripe avocado, peeled, cored, and cut into 1-inch pieces (about 1 cup), 2/3 English cucumber, halved then cut into 1/2-inch pieces (about 1 cup), and more.

Is New Ambrosia Salad Recipe suitable as salads?

Yes, New Ambrosia Salad Recipe falls under the Salads category and is a great choice for this type of meal.

How do I store leftover New Ambrosia Salad Recipe?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

New Ambrosia Salad Recipe Recipe

Name: New Ambrosia Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel orange, segments removed and cut into 1-inch pieces (about 1 cup); 1 grapefruit, segments removed and cut into 1-inch pieces (about 1 1/2 cups); 1 ripe avocado, peeled, cored, and cut into 1-inch pieces (about 1 cup); 2/3 English cucumber, halved then cut into 1/2-inch pieces (about 1 cup); 2 stalks celery, finely chopped (about 1 cup); 1 japapeno, seeded and minced; 1/4 cup packed chopped fresh basil leaves, plus more for garnish if desired; 1 tablespoon olive oil; 2/3 cup buttermilk; 2 tablespoons juice from 2 limes; 1 clove garlic, mashed with a fork or the back of a knife on a cutting board until smooth; 3 tablespoons unsweetened shredded coconut (see note); 1/2 teaspoon black pepper; 1 teaspoon salt

New Ambrosia Salad Recipe

Eats Now Editorial Team · 349 kcal · Salads

New Ambrosia Salad Recipe – a delicious recipe with orange, avocado, cucumber, stalks celery, japapeno, fresh basil. Easy to follow and perfect for any occasion.

Serves 4 Salads

New Ambrosia Salad Recipe

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