There’s something magical about the way creamy avocado and tangy citrus come together—like a perfect summer day captured in a bowl. This Avocado & Citrus Salad isn’t just a dish; it’s a celebration of textures and flavors that dance on your palate. Imagine buttery avocado slices mingling with juicy oranges and grapefruit, all nestled atop a bed of crisp greens. Drizzle it with a bright citrus vinaigrette, and you’ve got a salad that’s as vibrant as it is satisfying. Whether you’re hosting a dinner party or just craving a light, nutrient-packed meal, this recipe is your ticket to freshness.
Why This Recipe Works
- Flavor fireworks: Sweet citrus, rich avocado, and peppery greens create a symphony in every bite.
- Effortless elegance: Ready in 20 minutes—no fancy skills required.
- Good-for-you goodness: Packed with heart-healthy fats, fiber, and a vitamin C boost to keep you glowing.
The Story Behind the Sauce
- Happy heart: Avocados bring those good-for-you monounsaturated fats to the party.
- Immunity hero: Citrus fruits are like little vitamin C grenades, ready to defend your health.
- Staying power: Thanks to all that fiber, this salad keeps hunger at bay longer than your average bowl of greens.
Essential Ingredients & Tools
Ingredients for the Salad
- 2 ripe avocados (the creamy backbone of this dish—look for ones that yield slightly when pressed)
- 1 large navel orange (bursting with sweetness; blood oranges add a gorgeous hue if you’re feeling fancy)
- 1 pink grapefruit (for that tangy punch—no grapefruit? Pomelo works in a pinch)
- 4 cups mixed greens (baby arugula for a peppery kick, or butter lettuce for a milder vibe)
- ¼ cup thinly sliced red onion (adds a sharp bite; soak in cold water if you prefer a gentler flavor)
- ¼ cup toasted almonds (for crunch—swap in walnuts or pepitas if you like)
Ingredients for the Citrus Vinaigrette
- 3 tbsp extra-virgin olive oil (the silky base that brings it all together)
- 2 tbsp fresh orange juice (squeezed straight from your segmented orange—zero waste!)
- 1 tbsp fresh lemon juice (for brightness; lime juice steps in nicely too)
- 1 tsp honey or maple syrup (a touch of sweetness to balance the tartness)
- ½ tsp Dijon mustard (the secret weapon for a perfectly emulsified dressing)
- Salt and black pepper to taste (because seasoning is everything)
Tools
- Chef’s knife (your trusty sidekick for slicing citrus and avocado like a pro)
- Cutting board (a stable surface is non-negotiable)
- Mixing bowls (2) (one for dressing, one for tossing greens)
- Whisk or small jar (for shaking up that vinaigrette)
- Citrus zester (optional, but highly recommended for an extra flavor boost)
Serves: 4 | Prep: 15 min | Total: 20 min
How to Make Avocado & Citrus Salad
- Supreme your citrus like a boss. Slice off the top and bottom of your 1 large navel orange and 1 pink grapefruit to create flat surfaces. Stand them upright and glide your knife down the sides to remove the peel and pith, revealing the jewel-like flesh beneath. Hold the fruit over a bowl to catch the juices, then carefully slice between the membranes to release perfect, bite-sized segments. This “supreming” technique ensures no bitter pith sneaks into your salad—just pure, juicy goodness.
- Whip up the vinaigrette. In a small bowl, whisk together the 3 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp honey or maple syrup, and ½ tsp Dijon mustard. Drizzle in the oil slowly while whisking like your life depends on it—this creates that luscious, silky texture. Taste and tweak with salt and pepper. For an extra pop, grate a bit of citrus zest into the mix. Trust me, those aromatic oils are flavor gold.
- Avocado prep—timing is everything. Cut your 2 ripe avocados in half, remove the pits, and score the flesh in a crosshatch pattern right in the skin. Use a spoon to scoop out neat cubes, then give them a quick toss with 1 tbsp fresh lemon juice to keep them looking fresh. Pro tip: If you’re prepping ahead, leave the pit in the unused half—it slows down browning.
- Assemble with flair. Toss the 4 cups mixed greens with half the dressing in a large bowl—gentle hands here, folks. Arrange the citrus segments, avocado, and ¼ cup thinly sliced red onion over the top like you’re plating at a fancy restaurant. Finish with a shower of ¼ cup toasted almonds for that irresistible crunch. Drizzle the remaining dressing just before serving.
- Serve it fresh. Citrus and greens are best friends, but they don’t like to hang out too long. Plate this beauty within 10 minutes of assembling for maximum crispness. A sprinkle of microgreens or edible flowers? Chef’s kiss.
Pro Technique
Citrus Supreme Secrets
Angle your knife at 45 degrees when freeing those citrus segments—it’s the sweet spot for avoiding membrane remnants. Squeeze the leftover membranes over the bowl to extract every last drop of juice for your dressing. Waste not, want not!
Toasted Almonds = Flavor Bombs
Toast your ¼ cup toasted almonds in a dry skillet over medium-low heat, shaking the pan like you’re dancing to your favorite song. They’re done when they smell like heaven and turn lightly golden. Let them cool completely before adding to the salad—warm nuts wilt greens faster than a summer ice cream cone.
Chef’s Wisdom
The Avocado Sweet Spot
You want avocados that are ripe but still firm—they should yield slightly near the stem. If your avocados are stubborn, toss them in a paper bag with a banana overnight. The ethylene gas works like a charm.
Dressing Science 101
Dijon mustard isn’t just for sandwiches—it’s an emulsifying superhero that keeps your dressing smooth and united. If it separates, a splash of warm water and a quick whisk will bring it back together.
Storage & Freshness Guide
Meal Prep Like a Pro
Store the dressing in a jar for up to 3 days. Citrus segments? Keep them in an airtight container with their juice to stay plump. Greens last longer wrapped in a damp paper towel inside a produce bag.
Leftover Love
If you’ve already assembled the salad, remove the avocados and store the greens separately. Citrus and greens don’t play nice for long—refresh leftovers with a handful of fresh greens and a drizzle of dressing.
Safety First
Always use clean, dry tools when handling avocado. If it smells off or feels slimy, it’s time to say goodbye.
Nutrition Profile
This salad isn’t just pretty—it’s packed with nutrients to fuel your day.
- Calories: 280
- Fat: 22g (the good kind!)
- Protein: 4g
- Carbs: 20g
- Fiber: 8g
Ingredient Variations and Their Impact
- Radicchio for the Bold – Swap half the greens for shredded radicchio. Its bitter edge plays beautifully with the sweet citrus. Drizzle with balsamic reduction for extra depth.
- Meyer Lemon Magic – Use Meyer lemon juice in the dressing for a floral, less acidic twist. Add some zest for a fragrant kick.
- Goat Cheese Glory – Crumble some creamy goat cheese over the top. For extra decadence, broil it briefly to caramelize the edges.
- Shrimp Upgrade – Top with grilled shrimp marinated in citrus juice. It’s a protein-packed main dish that feels indulgent but stays light.
- Herb Heaven – Toss in fresh mint or basil for an aromatic lift. Mix them into the dressing for an even flavor distribution.
Perfect Pairings
Complementary Dishes
- Grilled Salmon: The salad’s acidity cuts through the fish’s richness, while the avocado mirrors its buttery texture. Serve salmon skin-side up for extra crispness.
- Seared Scallops: Their delicate sweetness pairs beautifully with grapefruit’s tartness. Sear scallops in butter for a golden crust.
Drinks
- Sauvignon Blanc: This wine’s citrusy notes echo the salad’s flavors. Chill to 45–50°F for optimal refreshment.
- Sparkling Water with Lime: A non-alcoholic option that cleanses the palate between bites.
Something Sweet
- Dark Chocolate Truffles: Choose 70% cocoa for a bittersweet contrast. The fat in chocolate complements avocado’s creaminess.
- Mango Sorbet: Its tropical sweetness harmonizes with the citrus. Serve in chilled glasses for a clean finish.
Avocado & Citrus Salad: A Burst of Sunshine on Your Plate
Make this vibrant Avocado & Citrus Salad in just 20 minutes! Creamy avocado, juicy citrus, and a zesty vinaigrette come together for a healthy, satisfying meal. Get the recipe now!
Ingredients
For the Salad
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2 ripe avocados
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1 large navel orange
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1 pink grapefruit
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4 cups mixed greens
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¼ cup thinly sliced red onion
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¼ cup toasted almonds
For the Citrus Vinaigrette
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3 tbsp extra-virgin olive oil
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2 tbsp fresh orange juice
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1 tbsp fresh lemon juice
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1 tsp honey or maple syrup
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½ tsp Dijon mustard
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Salt and black pepper (to taste)
Instructions
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Supreme the citrus by slicing off the tops and bottoms of the 1 large navel orange and 1 pink grapefruit, then cutting away the peel and pith. Segment the fruit over a bowl to catch juices.01
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Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp honey or maple syrup, and ½ tsp Dijon mustard for the vinaigrette. Season with salt and pepper.02
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Halve and pit the 2 ripe avocados, then score the flesh in a crosshatch pattern. Scoop out cubes and toss with 1 tbsp fresh lemon juice.03
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Toss 4 cups mixed greens with half the dressing in a large bowl. Arrange citrus segments, avocado, and ¼ cup thinly sliced red onion on top. Sprinkle with ¼ cup toasted almonds and drizzle with remaining dressing.04
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Serve immediately for best texture.05
