Winter Citrus Avocado Salad (Printable Version)

Bright and fresh salad with juicy citrus, creamy avocado, and mint to uplift your meals.

# 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 - Carefully remove peel and white pith from oranges and blood oranges, slicing them into rounds; segment the grapefruit.
02 - Whisk together olive oil, lemon juice, honey or maple syrup, sea salt, and black pepper in a small bowl.
03 - Spread mixed greens evenly on a large serving platter or individual plates.
04 - Layer sliced avocado, citrus rounds, and grapefruit segments over the greens.
05 - Drizzle the dressing evenly over the salad ingredients.
06 - Top with torn mint leaves, toasted pistachios or almonds, and orange zest if desired; serve immediately.

# Expert Tips:

01 -
  • It tastes like California sun on a plate, no matter what the thermometer says outside.
  • Takes fifteen minutes and somehow feels both fancy and completely effortless.
  • The combination of creamy, citrusy, and peppery hits every craving at once.
02 -
  • Cut your avocado and dress the salad at the very last second—avocado turns brown and sad if it sits, and wet greens wilt faster than you'd think.
  • Those citrus supremes (the clean segments with no pith) make all the difference between a good salad and one that feels premium and careful.
03 -
  • Buy your avocados a day or two before you plan to make this—they should yield slightly to pressure but not feel mushy.
  • Segmenting citrus over a bowl catches all the juice you can use in your dressing, which is liquid gold you don't want to waste.

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