This post may contain affiliate links. See my privacy policy for details.
This winter citrus avocado salad is packed with avocado, oranges, grapefruit, and pomegranate, all spread on top of a bed of tasty little arugula leaves. The fruit’s zesty flavors pair well with the rich avocado, making for a filling lunch or a great side salad at your dinner meal.
Why I Think You’ll Love This Recipe
- This salad is packed with vitamin C- Just what you need for winter ( and any time of year, really)
- It’s not dull! It’s a cheerful, bright salad with a great flavor mix.
Zesty Winter Citrus Avocado Salad
It’s called a winter citrus avocado salad because oranges are plentiful and cheap during the winter, which can’t be said of all fruit. Just find two kinds of oranges and a grapefruit, and it’s halfway done!
The secret to making an avocado salad is to have an acid that cuts through the richness of the avocado; otherwise, it becomes too much at once. The citrus in this salad and the snap of the arugula are perfect for that.
Choosing An Avocado
- An avocado you want to eat the same day or the next will feel soft when gently pressed on the skin, but it should not have a mushy texture or feel dents all over it.
- For avocados that you want to eat in 3-4 days, choose firmer-feeling skins, and they will ripen on the counter.
What Type of Dressing Goes with Avocado Salad?
For this salad, you need a lightly tangy oil vinaigrette to cut through the richness of the avocado. When added to the other ingredients, it will blend perfectly. I put together this tasty dressing with the addition of honey to sweeten it up a little.
Another great dressing for this salad is Poppyseed Dressing. It is lightly sweetened with a little sugar and full of flavor from red wine vinegar.
How to Make This Salad
This salad is a snap to make. Most of the work is peeling and slicing fruit. It comes together quickly for a bright and flavorful salad.
- Add all the dressing ingredients to a mason jar with a tight-fitting lid. Shake it all together, and then taste it, adding more honey or salt.
- Prepare your fresh fruit by peeling it and slicing it into bite-size pieces.
- Take one large platter or two large plates and place the arugula leaves on it. Lay the fruit slices on top. Drizzle the dressing over the salad. Enjoy!
Karlynn’s Tips & Tricks
- If you dislike grapefruit, you can use Cara Cara oranges instead.
- Prepare this on individual plates or bowls, making it easy to serve.
- If you prefer a sweeter vinaigrette, you can add an extra tablespoon of honey—or to your taste.
How To Store Leftovers
This salad will be stored well in a resealable container in the fridge for about one day. If you want to make it ahead of time for your lunches for three or four days, you can divide the salad and fruit into separate containers. Leave the dressing off and put it on your salad when you are ready to eat it.
This salad is cheerful and zesty, and it will brighten up your day! Our family enjoyed the change, and I’m sure you will, too!
Happy cooking!
Love,
Karlynn
More Great Salads
Winter Citrus Avocado Salad
- Prep Time
- 20 minutes
- Total Time
- 20 minutes
- Course
- Salad
- Cuisine
- American
- Servings
- 3
- Calories
- 537
- Author
- Karlynn Johnston
Ingredients
- 6-8 cups arugula
- 1-2 medium cara cara oranges or one large grapefruit peeled and sectioned
- 1-2 medium navel oranges peeled and sectioned
- 1 medium ripe avocados peeled and sliced
- 2-3 tablespoons pomegranate arils seeds
Dressing
- 1/2 cup olive oil
- 2 tablespoons melted honey
- 2 tablespoons lemon juice
- 1 teaspoon yellow mustard
- 1 teaspoon poppyseeds
- 1/2 teaspoon salt or to taste
Instructions
- Combine the dressing ingredients in a lidded mason jar and shake to combine. Adjust salt and honey to taste.
- Peel and prepare the fruit. I like to cut the fruit into bite-size pieces so you don't have to cut your salad before eating it.
- Place the arugula leaves on a large platter. Top with the fruit. Drizzle the dressing over the top. I then use salad tongs to divide between two or three plates.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Pin this to your Salads or Healthy Eating Boards, and remember to FOLLOW ME ON PINTEREST!
Sierra DeLeon-Cardwell says
Delicious! Although, I think it made too much salad dressing for the salad, but that was OK because we it was good on other things left over. Thanks we loved it!
2pots2cook says
Love this vitamin C loaded dish. Thank you so much for sharing !