Winter Citrus Avocado Salad

A few winters ago, I was standing in a farmers market on a gray January morning, staring at a pile of blood oranges so deep crimson they looked almost unreal. The vendor laughed and said I had to taste one—and just like that, one salad changed how I thought about winter cooking. Now whenever that cold month rolls around, this is the first thing I reach for: bright, alive, and somehow exactly what you need when everything outside feels muted.

I made this for my sister's book club once, and the whole room went quiet for a beat after the first bite—not in a good way, but in that specific way where people are genuinely surprised something so simple tastes this good. She still texts me asking for it, which might be the best compliment a recipe can get.

Ingredients

• Large oranges: Two rounds of sweet, juicy citrus that give you those perfect little pockets of juice when you bite into them; blood oranges bring that gorgeous jewel tone and slightly deeper flavor that feels almost luxurious.
• Blood oranges: These are the fancy-looking ones that make the whole plate pop visually and taste ever so slightly more complex than regular oranges.
• Grapefruit: One whole grapefruit segmented gives you a little bitter-bright contrast that keeps the salad from feeling too one-note.
• Ripe avocados: Two of them, sliced just before serving so they don't brown or turn mealy—this is the creamy anchor that ties everything together.
• Fresh mint leaves: A quarter cup torn by hand, because knife work bruises them and releases oils you don't want spread everywhere yet.
• Mixed greens: Four cups of whatever you like—arugula has a peppery kick I love, spinach is gentle, baby kale adds substance.
• Extra-virgin olive oil: Two tablespoons of the good stuff, because this salad is simple enough that your oil actually matters.
• Lemon juice: One tablespoon freshly squeezed, never bottled; it brightens everything without adding that metallic tang.
• Honey or maple syrup: Just a teaspoon to round out the dressing and let the citrus sing.
• Sea salt and black pepper: A quarter teaspoon salt and an eighth teaspoon pepper to season to taste.
• Toasted pistachios or sliced almonds: Two tablespoons for crunch, and honestly the best part because they add something unexpected.
• Orange zest: From one orange as a final garnish that catches the light and smells amazing.

Instructions

Get your citrus ready:

Take a sharp knife to each orange and blood orange, cutting away the peel and that bitter white pith underneath—you want just the fruit showing. Slice them into thin rounds that almost look like stained glass, then segment your grapefruit by cutting between the membranes so you get clean, neat pieces.

Whisk your dressing:

In a small bowl, combine your olive oil, lemon juice, honey, salt, and pepper, whisking until it tastes balanced and bright. Taste it now while it's just in the bowl—this is your moment to adjust before it hits the greens.

Build your bed:

Spread your mixed greens across a large platter or divide among individual plates, creating an even layer that shows off the colors underneath.

Layer everything:

Arrange your sliced avocado, citrus rounds, and grapefruit segments on top of the greens in a way that feels loose and natural, not precious—this is a salad, not a geometry project.

Dress and finish:

Drizzle your dressing evenly over everything, scatter your torn mint leaves across the top, then sprinkle on those pistachios or almonds and your orange zest. Serve immediately so nothing gets soggy.

Pin It

There's this moment that happens every time I make this, usually around bite three, where someone says something like, 'Wait, this is just salad?' and that's when I know I've done something right. Food doesn't always have to be complicated to feel special.

When to Serve This

This salad is at its best on those weird January or February days when it's technically winter but you're craving something that tastes like spring. It's bright enough to feel summery, but the citrus is actually at peak ripeness when it's cold outside, so the timing works perfectly. I also make it whenever I'm cooking for people and want to show off without spending all day in the kitchen.

Making It Your Own

The beauty of this salad is that it's flexible without losing its soul. Some people add thinly sliced fennel for extra crunch and anise flavor, which I never would have thought of but now can't stop doing. Pomegranate seeds are gorgeous if you can find them in winter, adding both color and those little bursts of tartness that play beautifully with the citrus.

Pairing and Serving Ideas

This salad doesn't need much accompaniment, but if you're building a full meal, it pairs wonderfully with something light like roasted fish or a simple grain bowl. A crisp Sauvignon Blanc or light Pinot Grigio goes alongside it perfectly, the wine's acidity echoing the citrus and lemon in the dressing.

• Serve it at room temperature, or chill the greens beforehand if you like everything cold.
• Double the dressing recipe if you're feeding a crowd or like things extra glossy.
• The greens will stay fresh for a few hours before serving, but add the avocado and dress right before you bring it to the table.

Pin It

This salad has become my answer to that January question: what do I make when I want to feel okay about winter? It's simple, it's honest, and it tastes like someone actually cared enough to peel some citrus and dress it right.

Recipe FAQs

→ Can I substitute the citrus fruits?

Yes, you can swap winter citrus like oranges and grapefruit with other seasonal citrus such as tangerines or blood oranges for varied flavor.

→ What types of greens work best in this salad?

Arugula, spinach, and baby kale all provide a flavorful, crisp base that complements the creamy avocado and citrus elements.

→ How can I add crunch to the salad?

Adding toasted pistachios, sliced almonds, or thinly sliced fennel enhances texture and adds a pleasant crunch.

→ Is the dressing sweetened naturally?

The dressing includes a touch of honey or maple syrup, offering gentle sweetness that balances the citrus and herbs.

→ What herbs are recommended to enhance flavor?

Fresh mint leaves add bright, aromatic notes that elevate the overall freshness of the dish.

→ Can this salad be prepared ahead?

For best freshness, assemble shortly before serving to keep avocado and greens vibrant and crisp.