This Citrus Salad with avocado is bright, healthy and simple to prepare. Seasonal citrus, mixed salad greens, creamy avocado slices and toasted pistachios are finished with a vibrant basil vinaigrette for a fresh, satisfying dish.
Citrus fruits are refreshing and full of vitamins. While winter is peak season, many markets offer beautiful oranges, tangerines and grapefruits through spring and summer. Their bright flavors pair beautifully with avocado and herbs for a memorable salad.
If you want an easy, flavorful salad, this Citrus Salad with basil vinaigrette is an excellent choice. A handful of simple ingredients — mixed citrus, ripe avocado, tender greens, nuts and a fresh basil dressing — makes a colorful side or a light main course.
This salad is a welcome change from ordinary greens. It works beautifully for brunch, holiday tables or any special occasion when you want a bright, elegant starter or salad course.
Citrus Salad Ingredient List
One of the strengths of this salad is its flexibility. Use the citrus that is freshest and most appealing where you shop. Below are suggested ingredients you can mix and match.
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Citrus: Navel orange, ruby red or white grapefruit, blood orange, pomelo, Cara Cara orange or tangerines.
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Salad Greens: Mesclun mix, baby spinach, baby arugula, butter lettuce or tender kale.
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Avocado: Adds creaminess; optional if you prefer the salad without it.
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Pistachios: Toasted pistachios add crunch. Substitute sliced almonds, pine nuts or candied pecans if you prefer or need a nut-free option.
Easy Basil Vinaigrette
The basil vinaigrette is quick to blitz and versatile. This recipe yields about 3/4 cup of dressing — enough to lightly dress the salad with some leftover for other uses. The dressing also works well on grilled chicken, fish or steamed vegetables.
Basil Dressing Ingredients
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Basil: Fresh leaves, loosely packed.
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Olive Oil: Use extra virgin for flavor or a mild salad oil if preferred.
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Honey: Balances the acidity; you can substitute sugar or maple syrup.
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Garlic: Fresh clove for bright depth.
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Red Wine Vinegar: White wine or champagne vinegar can substitute.
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Dijon Mustard: Helps emulsify and adds a subtle tang.
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Salt and Black Pepper: To taste.
How To Make The Best Citrus Salad
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Make the basil vinaigrette first: combine basil leaves, garlic and red wine vinegar in a blender or food processor. Blend on high until the ingredients start to break down, pausing to push ingredients down as needed.
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Add Dijon mustard and honey, blend briefly, then stream in olive oil with the blender on low to emulsify. Finish on medium-high speed until smooth. Season to taste with salt and pepper and set aside.
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Peel and slice the citrus and avocados. Arrange the greens on a platter, then layer citrus wheels, tangerine segments and avocado slices over the top. Scatter toasted pistachios, season lightly with salt and pepper, and drizzle the basil vinaigrette to taste.
Fruit Facts
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An orange provides a generous portion of your daily vitamin C.
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Avocados are high in potassium, making them a nutritious choice.
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Oranges typically have multiple internal segments; count them next time you peel one.
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Avocado offers more protein per serving than many other common fruits.
Citrus Avocado Salad Recipe Tips
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This salad is naturally vegetarian and gluten free.
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Additions that work well include thinly sliced fennel, shallots or red onion, roasted beets, chopped fresh mint or an extra drizzle of honey.
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Turn this into a hearty dinner salad by serving alongside roasted salmon or grilled chicken.
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You can peel and slice citrus a day ahead and store it airtight in the refrigerator for convenience.
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Make the vinaigrette ahead and keep it refrigerated for 5–6 days in a sealed container.
Try These Complementary Recipes:
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Oven Baked Pork Chops
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Lemon and Herb Roasted Chicken
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Grilled Chicken with a Balsamic Herb Marinade
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Instant Pot Whole Chicken (Rotisserie Style)
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Jalapeno Popper Quiche
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Perfect Pan Seared Steak
This post was first published in 2017 and has been updated with additional information. The recipe itself remains the same.
Citrus Salad with Basil Vinaigrette
Kathy McDaniel
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Ingredients
For the Basil Vinaigrette
- 1 cup loosely packed basil leaves
- ¼ cup red wine vinegar
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ cup olive oil
- Salt and ground black pepper to taste
For the Salad
- 1 pink grapefruit
- 2 oranges
- 2 blood oranges
- 2 tangerines
- 1-2 avocados, seeded, peeled and sliced
- 5 ounces mesclun mix (baby spinach, arugula, butter lettuce or kale can be used)
- ¼ cup pistachios, shelled and lightly toasted
- Salt and Pepper to taste
Instructions
To Make the Vinaigrette
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Place basil, red wine vinegar and garlic in a blender. Cover and blend on high until the ingredients begin to break down, stopping to push ingredients down if needed.
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Add Dijon mustard and honey and blend briefly. With the blender on low, stream in the olive oil to emulsify. Season with salt and pepper and blend until smooth. Reserve.
To Make the Salad
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Carefully peel the citrus, removing pith and as many membranes as possible. Slice into wheels and remove any seeds. Separate tangerines into segments.
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Arrange greens on a platter or in a bowl. Top with citrus and avocado slices, sprinkle with pistachios, season lightly with salt and pepper, and drizzle the vinaigrette to taste.
Notes
- The citrus list is a guideline — use whatever varieties you prefer or have available.
- Peel and slice citrus a day ahead and store in an airtight container to save time on the day you serve the salad.
- The basil vinaigrette keeps well refrigerated for 5–6 days in a sealed container.