Make this bright and refreshing Citrus Avocado Salad for a colorful lunch, dinner, or side! It only takes about 10 minutes and is a healthy and delicious way to take advantage of all the in-season citrus this winter!
All my citrus-loving friends gather round! This one’s for you.
In the dark days of Minnesota winter, I look for any bright sunny spot I can.
The sun doesn’t even shine all that often (and when it does it really means its cold AF out), so my bright sunny spots usually come in the form of sumo oranges, big juicy grapefruits, deep red blood oranges, clementines, Cara Caras… the list goes on and on.
The colors! The sweetness! The brightness! Be immediately transported to a MUCH warmer destination. The Caribbean? The Meditteranean? Southeast Asia?
No matter where you go with each bite, I hope it’s exactly where you want to be. And even if you end up stuck in the cold Midwest, you can rest assured knowing that this salad is:
- So easy to make. Like, so easy. No segmenting of citrus, easy. No real chopping and whisking and dicing, easy.
- F.R.E.S.H. It can seem so hard to find quality fresh ingredients during the dead of winter. But this. This is fresh.
- Nutritious – I mean, c’mon, vitamin-loaded citrus, healthy avocado, and the new superfood: watercress.
THE FIVE INGREDIENT SALAD
Have I mentioned that there are oranges in this salad? How about grapefruit? Ok, good, I’m glad we’ve covered that. 😉
Yessss, I can go on and on about ingredients I love. So here we are.
You can choose your favorite citrus for this salad! Yep, it’s a choose your own adventure salad. I used a variety of blood oranges, grapefruit, and cara cara oranges, and clementine’s in the photos. Whatever you have on hand (and love!) is good to go.
The citrus is easy to prepare, too. Just make sure you have a sharp knife, then cut the ends of the peel off for a sturdy base, and then cut around the edges to remove the rest of the peel (and removing as much pith as possible and slice).
Then, slice into wheels and they’re ready to serve. No messy segmenting. No peeling. Way about this.
Next in, the avocado. The ultimate creamy factor with all the health benefits we love. I don’t overpower this salad with avocado. Yes, it’s a citrus avocado salad, but I like to go heavy on the citrus, so I use about 1 avocado per two servings.
Watercress scattered throughout. I said earlier, this is not a lettuce-forward salad. But apparently watercress is quite the powerhouse when it comes to nutrition (and somehow I’m just figuring that out?) so it deserves to be another shining component in this salad.
It has a peppery bite to it, very similar to arugula (so yes, this can be an arugula citrus salad too!), that balances well with the sweet citrus.
Pistachios or walnuts chopped on top for an added crunch. Texture, people, texture!
The dressing. Ok, “the dressing” is not one ingredient if you’re counting, but it basically is. Could be considered zero, if you usually have a lemon in your fridge.
What I’m trying to say is the dressing is made using pantry staples. No fanciness. No mincing or chopping or over-the-top-ness. Drizzle over the salad: olive oil, lemon juice, salt, and pepper, and away you go. If you want to up the sweetness, add a drizzle of honey.
Insider secret: sometimes when I make this I don’t even whisk it up, I just drizzle the olive oil on top of the fruit, squeeze the lemon, and sprinkle on sea salt flakes and freshly ground pepper.
The Best Way to Enjoy This Winter Citrus Salad
Is it too easy to say that there is no wrong way to enjoy this easy salad?
It makes a quick lunch (as long as you can cut the avocado immediately before eating). It’s also lovely as a side to a white fish or shrimp. Hey, roasted shrimp would even be a great addition to the salad.
It’s beautiful enough to hold its own on a brunch table. Think of the brunch options. Bridal shower brunch. Baby shower brunch. I-just-want-to-drink-mimosas brunch. Endless possibilities.
Other add-ins to consider:
- Cheese! Blue cheese for some pungency, goat cheese for a little tang, or even a hard cheese.
- Blanched asparagus
- Cilantro for a different vibe
- Mint would be ultra-refreshing, too!
However you serve it, it’s bound to be enjoyed!
Citrus Avocado Salad
- 3-4 citrus fruits a variety of grapefruit, orange, clementines, etc.
- 1 avocado thinly sliced
- 1/3 cup chopped pistachios
- 2 cups watercress or arugula
- 2 TBSP high-quality olive oil
- 1 TBSP fresh lemon juice
- Sea salt flakes to taste
- Freshly ground black pepper to taste
- Cut the citrus by slicing off the ends and around the edges to peel. Carefully slice the whole citrus into rounds (about 1/2 inch thick).
- Assemble sliced citrus on a plate or serving tray with sliced avocado and watercress; top with pistachios.
- Whisk together the olive oil and lemon juice. Drizzle over the salad and garnish with additional sea salt flakes and black pepper as desired (note: if you don’t want to top the salad with sea salt flakes/pepper, whisk a pinch to taste into the dressing).