Winter Citrus Avocado Salad (Printable Version)

A fresh mix of winter citrus, avocado, mint, and greens topped with a tangy olive oil dressing.

# What You Need:

→ Citrus

01 - 2 large oranges, peeled and sliced into rounds
02 - 2 blood oranges, peeled and sliced into rounds
03 - 1 grapefruit, peeled and segmented

→ Avocado

04 - 2 ripe avocados, peeled, pitted, and sliced

→ Fresh Herbs

05 - 1/4 cup fresh mint leaves, torn

→ Salad Base

06 - 4 cups mixed greens (arugula, spinach, or baby kale)

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon freshly squeezed lemon juice
09 - 1 teaspoon honey or maple syrup
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper

→ Garnish (optional)

12 - 2 tablespoons toasted pistachios or sliced almonds
13 - Zest of 1 orange

# How to Make It:

01 - Remove peel and white pith from oranges and blood oranges; slice into rounds. Segment the grapefruit carefully.
02 - Combine olive oil, lemon juice, honey or maple syrup, sea salt, and black pepper in a small bowl; whisk until emulsified.
03 - Place mixed greens evenly on a large platter or distribute across individual plates.
04 - Layer the sliced avocado and prepared citrus fruits atop the greens.
05 - Drizzle the dressing evenly over the assembled salad components.
06 - Sprinkle torn mint leaves, toasted pistachios or almonds, and orange zest over the salad. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can serve something restaurant-quality on a busy weeknight.
  • The contrast between creamy avocado and juicy, tart citrus feels indulgent but tastes impossibly light.
  • It's vegan and gluten-free without ever feeling like a restriction—just genuinely delicious food.
02 -
  • Avocado is best sliced close to serving time—it browns quickly once exposed to air, so resist the urge to prep it ahead.
  • The white pith under citrus peel tastes bitter, so take time to remove it all; your palate will thank you.
03 -
  • Toast your own nuts if you have time—they taste infinitely better than pre-toasted and bring a warmth to the salad.
  • Save a little citrus juice to refresh the dressing if the salad sits more than a few minutes; it dries out slightly as it rests.

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