Citrus avocado salad with orange vinaigrette

citrus avocado salad with orange vinaigrette

This salad is beautiful, and scrumptious, but it’s also super easy to throw together. You can use whatever sweet citrus you have available. I used Cara Cara oranges this time, but you could use regular oranges, blood oranges, or any kind of orange cousin: tangerine, clementine, mandarin, satsuma.

The hardest parts are slicing the avocado and citrus, but that’s not really difficult, once you see a demonstration…

How to slice an avocado:


How to peel an orange for salad:

I don’t usually go to the trouble to cut the slices out of the individual membranes, but you may do aaaas yoooou wiiiiiish!

There’s also a lot of flexibility with the other ingredients. Use spinach or kale or a combo. Use red onions, yellow or white. Use whatever nuts you fancy. Add feta or goat cheese, if you like.

It’s also fantastic topped with pan-seared or grilled salmon! Tender chicken would probably be nice, too. Ooh, shrimp would be delicious!

Citrus avocado salad with orange vinaigrette

4 servings


8-12 oz. baby spinach, baby kale, or a mix

1/4 of a medium onion, sliced thin

1 large or 2 small avocados

1 – 2 oranges or other sweet citrus, number depending on size

sliced or slivered almonds, or other nut of your choice

optional: sesame seeds for garnish


1 teaspoon honey (omit for Whole30 and cut back on the vinegar by 1 teasp.)

1 teaspoon orange juice concentrate

1 Tablespoon + 1 teaspoon apple cider vinegar (or another light-colored vinegar such as rice or champagne)

2 T. olive oil

pinch salt


Combine the vinaigrette ingredients in a jar with a tight lid and shake well.

Peel the citrus and cut into bite-size chunks. Slice the onion thinly.

Tear the greens into a large serving bowl or individual salad bowls. Add the citrus, onion, and nuts, and toss.

(If you want to prepare the salad ahead of time, you could combine the greens and onion, but leave the citrus and nuts separate. Don’t slice the avocado till just before serving.)

Slice the avocado and lay the slices atop the salad(s). Shake the dressing again and drizzle over. Sprinkle sesame seeds on top, if using.

Optional: Top with hot or cold salmon, chicken, or shrimp.

Serve immediately. Enjoy!


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