Winter Citrus Avocado Salad (Printable)

Brighten cold days with a vibrant mix of citrus, avocado, mint, and greens dressed in a light vinaigrette.

# What you'll 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

# Directions:

01 - Carefully cut away the peel and white pith from all citrus fruits. Slice the oranges and blood oranges into rounds and segment the grapefruit.
02 - Whisk together the olive oil, lemon juice, honey or maple syrup, sea salt, and black pepper in a small bowl until well combined.
03 - Spread the mixed greens evenly on a large platter or individual serving plates.
04 - Top the greens with the sliced avocado, citrus rounds, and grapefruit segments.
05 - Drizzle the dressing evenly over the assembled salad to coat all ingredients.
06 - Scatter torn mint leaves on top and, if desired, sprinkle with toasted pistachios or almonds and orange zest before serving immediately.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, leaving you more time to actually enjoy food instead of cooking.
  • The combination of creamy avocado and bright citrus feels indulgent but it's light enough to eat anytime.
  • Winter feels less bleak when you have something this beautiful on your plate.
02 -
  • Slice or peel your avocados at the very last minute, or they'll oxidize and turn gray no matter how much lemon juice you throw at them.
  • The dressing is stronger than it tastes in the bowl—it softens and spreads once it hits the greens, so don't oversalt thinking it needs more.
  • Cold salad is fine, but this one tastes better when it's been sitting at room temperature for five minutes, letting the flavors wake up.
03 -
  • Segment your citrus over a bowl and save the juice for the dressing—nothing gets wasted and the flavor deepens.
  • If your avocados aren't quite ripe, prepare everything else first and they'll reach perfect ripeness while you're finishing up.

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