My Refreshing Avocado and Citrus Salad Recipe
This Avocado and Citrus Salad is one of my favorite dishes to make when I want something light, vibrant, and packed with flavor. The creamy avocado pairs beautifully with the bright, tangy orange segments, while the toasted almonds add a satisfying crunch. Topped with a zesty orange vinaigrette, this salad is a perfect blend of textures and tastes, making it a standout dish for any occasion. It’s incredibly versatile, too—you can easily swap ingredients or add your favorite extras, making it adaptable for whatever you have on hand. Whether served as a light lunch, a side dish for a special dinner, or a refreshing plate for an afternoon gathering, it’s sure to impress.
Did You Know?
Avocados are not only delicious but also packed with nutrients. They're rich in heart-healthy monounsaturated fats, fiber, and essential vitamins like potassium, vitamin K, and folate. Paired with citrus, they create a balance of creamy and tangy flavors that elevate the freshness of any dish. To get the most out of your avocado, look for fruits that yield slightly to pressure, which indicates ripeness. And if you’re looking for a natural way to speed up the ripening process, store avocados in a paper bag with a banana!
Yield:
4 Servings
Ingredients:
- 2 ripe avocados, diced
- 1/2 cup toasted almond slices
- 2 oranges, peeled and segmented
- 1 cup mixed greens (arugula, spinach, or your choice)
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
Orange Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions:
Prepare the Ingredients:
Dice the avocados and segment the oranges. Thinly slice the red onion and chop the mint leaves.
Personal Tip: To get the best flavor from your oranges, use a sharp knife to carefully segment them, making sure to remove all the bitter pith.
Toast the Almonds:
In a dry skillet over medium heat, toast the almond slices until they are golden brown and fragrant. Set aside to cool.
Personal Tip: Toasting the almonds adds a whole new dimension to the salad, bringing out their natural oils and enhancing their crunch.
Make the Orange Vinaigrette:
In a small bowl, whisk together the fresh orange juice, olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
Personal Tip: Experiment with different citrus juices like lime or lemon for a unique twist on the vinaigrette.
Assemble the Salad:
In a large bowl, combine the mixed greens, diced avocado, orange segments, red onion, and chopped mint leaves. Add the toasted almonds.
Personal Tip: Layering the ingredients on a large platter can make for a beautiful presentation, perfect for entertaining.
Dress the Salad:
Drizzle the orange vinaigrette over the salad and toss gently to combine.
Personal Tip: Always dress your salad just before serving to keep the greens fresh and crisp.
Serve:
Serve immediately as a refreshing and nutritious salad.
Personal Tip: I often serve this salad as a light lunch on its own, but it also pairs wonderfully with grilled tofu or chickpeas for a more substantial meal.
Nutritional Information (Per Serving):
Calories: 220 | Protein: 4g | Carbohydrates: 14g | Sugars: 7g | Total Fat: 18g | Saturated Fat: 2.5g | Sodium: 120mg | Fiber: 6g
Kitchen Tips, Great Ideas, How to Save Money
- Choosing Avocados: Select ripe avocados that yield slightly to gentle pressure. If avocados are firm, place them in a brown paper bag with an apple or banana to speed up ripening.
- Segmenting Oranges: Use a sharp knife to cut off the top and bottom, slice away the peel and pith, and carefully cut between the membranes to release perfect orange segments.
- Toasting Almonds: Stir frequently when toasting almonds to avoid burning. Toast them just until golden brown to release their natural oils and enhance their crunch.
- Vinaigrette Variations: Try different citrus juices like lemon or lime for a fresh twist. Adding a splash of balsamic vinegar also enhances the depth of flavor.
- Serving Suggestions: Add grilled tofu or chickpeas to the salad for extra protein. It’s also a great side dish for summer barbecues and picnics.
- Fresh Herbs: Mint adds a burst of freshness, but you can experiment with other herbs like basil or cilantro to change the flavor profile.
- Storage: Keep the dressing separate when storing the salad to prevent the greens from wilting. Store both in airtight containers in the refrigerator.
- Budget-Friendly Tips: Buy avocados, oranges, and almonds in bulk. They often last longer than expected when stored properly and are cheaper in larger quantities.
- Presentation: For a colorful presentation, arrange the ingredients on a large platter and garnish with extra mint leaves.
- Add More Color: Add extra fruits and veggies like cherry tomatoes or bell peppers for added nutrition and a more colorful salad.
Let’s Learn About Avocados
Avocados are often referred to as a "superfood," and for good reason! These creamy fruits are packed with healthy monounsaturated fats, which are known to improve heart health by lowering bad cholesterol levels. They’re also rich in vitamins C, E, K, and B-6, as well as folate, magnesium, and potassium. Avocados are incredibly versatile and can be used in both savory and sweet dishes. Whether you're slicing them into salads, blending them into smoothies, or even baking them into brownies, they’re a nutrient powerhouse. The only trick? Picking the right avocado at the store—make sure it's just soft enough to yield under gentle pressure without being mushy.