Winter Citrus Avocado Salad (Printable)

Bright, fresh salad featuring citrus, avocado, mint, and mixed greens with a light dressing.

# 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 peel and white pith from the oranges and blood oranges, then slice into rounds. Segment the grapefruit.
02 - Whisk together extra-virgin olive oil, lemon juice, honey or maple syrup, sea salt, and black pepper in a small bowl until combined.
03 - Place mixed greens evenly on a large platter or individual plates.
04 - Top the greens with sliced avocado, citrus rounds, and grapefruit segments.
05 - Drizzle the dressing evenly over the assembled salad.
06 - Scatter fresh torn mint leaves on top, then sprinkle with toasted pistachios or almonds and orange zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It takes fifteen minutes from counter to table, which means you can make it on a random Tuesday without fussing.
  • The citrus and avocado combination is like edible sunshine—bright enough to cut through those gray winter days.
  • It feels fancy enough to serve guests but tastes like you didn't work too hard.
02 -
  • Prep your citrus and avocado as close to serving as possible; they'll look brighter and taste fresher if they haven't been sitting around oxidizing.
  • Don't skip toasting the nuts yourself if you have time—it completely changes the depth of the whole salad.
  • If you're making this ahead for a party, keep the dressing separate and dress it just before people eat.
03 -
  • If your avocados aren't quite ripe when you buy them, leave them on the counter for a day or two in a paper bag with a banana—the ethylene gas speeds up the ripening process without anyone's apartment turning into a tropical fruit situation.
  • Make the dressing in a jar with a tight-fitting lid so you can shake it vigorously instead of whisking; it emulsifies better and you can store any leftovers for salads all week long.

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