Avocado Citrus Salad
This Avocado Citrus Salad is sunshine in a bowl – a bright, nourishing dish with creamy avocado, juicy citrus, and a zesty homemade vinaigrette.
Equipment
- Salad Bowl
- Citrus Knife
- Cutting board
- Small Jar or Bowl
Ingredients
Salad Base
- spring mix or baby arugula washed and dried
- 2 avocados sliced or cubed
- 2 oranges segmented
- 1 grapefruit optional, segmented
- 1/4 red onion thinly sliced
- feta cheese or goat cheese, crumbled
- toasted nuts walnuts, almonds, or pecans
- fresh herbs mint, basil, or parsley
Citrus Vinaigrette
- 1 orange juiced
- 1/2 lemon or lime juiced
- 2 tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- salt & pepper to taste
Instructions
- Rinse and dry your greens. Place them in a salad bowl or divide onto plates.
- Segment the citrus fruits by cutting away peel and pith, then slicing between membranes to release clean segments.
- Slice or cube the avocados and arrange them with citrus over the greens. Add red onion slices, cheese, nuts, and herbs.
- In a small jar, combine citrus juices, olive oil, honey, mustard, salt, and pepper. Shake or whisk until well blended.
- Drizzle vinaigrette over the salad just before serving. Gently toss and serve fresh.
Notes
This salad is best served fresh. If storing, keep vinaigrette and salad components separate and combine just before eating.