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Avocado Citrus Salad

Close up of creamy avocado and glossy citrus segments in vibrant salad

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This vibrant salad combines creamy avocado with sweet citrus segments and a zesty homemade vinaigrette. It is a refreshing and elegant side dish that pairs perfectly with grilled proteins or stands alone as a light meal. The recipe is quick to prepare, requiring only fresh ingredients and simple assembly.

Ingredients

Scale
  • 2 large ripe avocados, cubed
  • 2 large oranges (like navel or cara cara), supremed or sliced
  • 1 large grapefruit, supremed or sliced
  • 1/2 small red onion, thinly sliced
  • 4 cups spring mix salad greens
  • 1/4 cup chopped fresh cilantro or mint (or a mix)
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 1/4 cup toasted pepitas or sliced almonds
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper

Instructions

  1. Prepare the citrus and avocado. Supreme the oranges and grapefruit by slicing off the ends, removing the peel and pith, and cutting between membranes to release segments. Cube the avocados.
  2. Make the vinaigrette. In a small jar or bowl, combine olive oil, fresh orange juice, lime juice, honey, Dijon mustard, salt, and pepper. Shake or whisk vigorously until emulsified.
  3. Assemble the salad base. In a large salad bowl, toss the spring mix with about half of the prepared vinaigrette until lightly coated.
  4. Add toppings. Arrange the citrus segments, cubed avocado, and thinly sliced red onion over the dressed greens.
  5. Finish and serve. Drizzle the remaining vinaigrette over the top. Scatter the fresh herbs, optional cheese, and toasted pepitas or almonds over the salad. Serve immediately with a gentle final toss at the table.

Notes

For best results, dress the salad just before serving to prevent wilting. To prep ahead, store the dressing and segmented citrus separately in the fridge for up to 2 days. Toast nuts or seeds in a dry skillet for enhanced flavor. For a vegan version, omit the cheese or use a plant based alternative.

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