Citrus and Avocado Winter Salad
This citrus and avocado winter salad brings together the bright, zesty notes of oranges and grapefruit with the creamy richness of ripe avocado.
Equipment
- Large Salad Bowl
- Sharp Knife
- Cutting board
- Small whisk or fork
- Citrus juicer (optional)
- Toaster oven or skillet
Ingredients
For the Salad:
- 4 cups mixed winter greens spinach, arugula, and baby kale
- 2 large oranges peeled and sliced
- 1 ruby red grapefruit peeled and sliced
- 1 ripe avocado sliced
- 1/4 cup pomegranate seeds optional, for extra color and crunch
- 1/4 cup toasted almonds or walnuts
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Citrus
- Peel the oranges and grapefruit carefully, removing all the white pith—it can taste bitter.
- Slice each fruit into thin rounds or half-moons, depending on your preference.
- Pro tip: Use a sharp knife and steady hand to get neat slices that will look beautiful on your salad.
Slice the Avocado
- Cut the avocado in half and remove the pit.
- Scoop out the flesh with a spoon and slice it evenly.
- Pro tip: Slice just before serving to prevent browning, and gently toss with a tiny squeeze of lemon or orange juice if prepping ahead.
Toast the Nuts
- Place almonds or walnuts in a dry skillet over medium heat.
- Stir frequently for 3–5 minutes until they’re golden and fragrant.
- Remove from heat and let cool before adding to the salad.
- Pro tip: Keep a close eye—they can burn quickly and change the flavor.
Make the Dressing
- In a small bowl, combine olive oil, honey, orange juice, Dijon mustard, salt, and pepper.
- Whisk until the ingredients are fully blended.
- Pro tip: Whisk continuously to prevent separation and create a smooth, emulsified dressing.
Assemble the Salad
- In a large salad bowl, place the winter greens as the base.
- Layer the citrus slices and avocado on top.
- Sprinkle with pomegranate seeds and toasted nuts.
- Drizzle the dressing over the salad right before serving.
- Gently toss to combine all ingredients without mashing the avocado.
Serve and Enjoy
- Divide the salad onto individual plates or serve family-style.
- Garnish with a little extra orange zest or fresh herbs if you like.
- Pro tip: Serve immediately for the best texture and flavor—the greens stay crisp, and the avocado stays creamy.
Notes
Nutritional Value (per serving):
- Calories: ~260
- Protein: 4g
- Fat: 20g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 5g
- Sugars: 12g
- Vitamin C: 90% of Daily Value
- Vitamin A: 60% of Daily Value
- Potassium: 550mg
- Sodium: 120mg