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Citrus Avocado Salad Recipe
Ben Carraoli

Citrus Avocado Salad Recipe

I recently made this Citrus Avocado Salad, and honestly, it felt like sunshine on a plate. The combination of juicy citrus fruits with creamy avocado creates a refreshing balance of flavors that’s hard to resist.
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Total Time 10 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 –4 cups farmers market lettuce baby kale or mixed greens
  • 2 navel oranges
  • 2 cara cara oranges
  • 2 tangerines
  • 3 mandarin oranges
  • 1 blood orange
  • 3 –4 Persian cucumbers thinly sliced
  • 2 avocados cut into wedges
  • Kosher salt and freshly cracked black pepper
  • 2 lemons juiced
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 shallot finely minced
  • 2 cloves garlic finely minced

Method
 

  1. Start by placing the lettuce or baby kale in a large serving bowl or platter. Spread the greens evenly so they form a soft base for the rest of the ingredients. This layer helps hold the toppings and dressing evenly.
  2. Carefully cut off the peel from the oranges and other citrus fruits. Slice them into round pieces and remove any seeds you find. Using different citrus varieties creates a colorful and flavorful mix.
  3. Thinly slice the Persian cucumbers and cut the avocados into wedges. Arrange them around and on top of the greens along with the citrus slices. Season lightly with salt and freshly cracked pepper.
  4. In a small bowl, whisk together lemon juice, red wine vinegar, olive oil, minced shallot, and garlic. Mix until the dressing becomes smooth and slightly thick. Taste and adjust the seasoning if needed.
  5. Drizzle the citrus vinaigrette over the salad just before serving. The dressing ties all the ingredients together while keeping the flavors bright and fresh. Serve immediately for the best taste and texture.

Notes

  • I always use a mix of different citrus fruits because it creates a more complex flavor and beautiful color contrast.
  • I slice the citrus with a sharp knife so the pieces stay neat and juicy without losing their shape.
  • I add the avocado at the very end so it stays fresh and doesn’t brown quickly.
  • I drizzle the dressing just before serving to keep the greens crisp and vibrant.
  • Sometimes I sprinkle a few fresh herbs like mint or basil for extra freshness.