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I have been craving a Winter Citrus Avocado Salad for weeks. I love Christmas, I love vacation and travel but man when I get home, it’s not a January detox that needs to happen, it’s a vacation detox. I am ready for fruit and greens and all sorts of Vitamin C everything (I did end up catching a cold over Christmas, bah) and everything avocado. Always avocado.
How to Make a Great Avocado Salad
It’s a winter citrus avocado salad due to the fact that oranges are plentiful and cheap this time of year. The pieces that look like grapefruit are actually Cara Cara oranges that are available everywhere this time of year. Mike doesn’t like grapefruit so I omitted it and used cara cara oranges instead.
The secret to making an avocado salad is to have an acid that cuts through the richness of the avocado, otherwise it gets to be too much at once. The winter citrus in this salad and the snap of the arugula is perfect for that.
What Type of Dressing Goes with Avocado Salad?
You need and oil vinaigrette that is tangy to cut through the richness of the avocado, and when added to the other ingredients is going to pair perfectly. I cobbled together this dressing:
- 1/2 cup olive oil
- 2 tbsp melted honey
2 tbsp lemon juice - 1 tsp yellow mustard
- 1 tsp poppy seeds
- 1/2 tsp salt or to taste
The pomegranates give it a nice crunch and zing – not to mention colour that makes this citrus salad a feast for the eyes as well. When you live in the cold, bleak North aka Edmonton, Alberta, a salad like this can be a ray of sunshine in your day, no word of a lie. This was so bright, beautiful, crisp and refreshing for lunch in the middle of a snow storming day.
And those avocados with citrus?
Amazing. I’ve never tried the combination before but now I am hooked. This is all you need for a complete lunch. Feel free to sub in grapefruit if you enjoy them, the dressing is a sweet honey poppy seed and goes well with all citrus fruit.
Happy salading!
Love,
Karlynn
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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.
- 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 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.
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Please rate this recipe in the comments below to help out your fellow cooks!
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 !