Avocado Citrus Salad Recipe
A bright winter salad of segmented oranges andgrapefruit, sliced avocado, thin red onion, and arugula, tossed in a lightcitrus vinaigrette. Best made just before serving so the avocado stays greenand the greens stay crisp.
Ingredients
- 4 cups arugula, or a mix of arugula and babyspinach
- 2 navel oranges, segmented, juice reserved
- 1 grapefruit, segmented, juice reserved
- 1 ripe avocado, sliced
- ¼ small red onion, thinly sliced and soaked inice water 10 minutes
- ¼ cup 1/4 cup toasted pistachios or sliced almonds
- 2 tbsp olive oil
- 1 tbsp reserved citrus juice
- 1 tsp honey
- ½ tsp dijon mustard
- Flaky salt and black pepper, to taste
Instructions
- Segment the oranges and grapefruit over a bowl to catch the juice, cutting away all peel, pith, and membrane.
- Drain and pat dry the sliced red onion.
- Whisk together the olive oil, reserved citrus juice, honey, dijon, salt, and pepper.
- Arrange the greens on a platter or in a wide bowl.
- Top with the citrus segments and red onion.
- Right before serving, add the sliced avocado and drizzle everything with the dressing, tossing gently.
- Finish with toasted pistachios or almonds and a pinch of flaky salt.