Why You’ll Love This Avocado Citrus Salad

• A Symphony of Textures. This salad is a real treat for your senses. You get the buttery softness of the avocado, the juicy burst of the citrus segments, the crisp freshness of the greens, and the final crunch from the toppings. It’s never, ever boring.
• It’s Surprisingly Filling. Don’t let its lightness fool you. The healthy fats from the avocado and the fiber from all the fresh ingredients mean this salad actually keeps you full and energized for hours. It’s a proper meal in a bowl.
• Effortless Elegance. This is my go-to recipe when I need to whip up something that looks incredibly impressive with minimal effort. The bright colors and beautiful arrangement make it perfect for guests, but it’s simple enough for a quiet Tuesday night.
• Endlessly Customizable. The basic formula is a dream to play with. Not a fan of mint? Use basil. Want more protein? Add some grilled shrimp or chickpeas. It’s a fantastic canvas for your culinary creativity.

Ingredients & Tools

• 2 large, ripe-but-firm avocados
• 2-3 mixed citrus fruits (e.g., 1 pink grapefruit, 1 orange, 1 blood orange)
• 4 cups mixed delicate greens (like arugula, watercress, or baby spinach)
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh mint leaves, roughly torn
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1/4 tsp sea salt, plus more to taste
• Freshly cracked black pepper
• 1/4 cup toasted pepitas or slivered almonds (for garnish)

Tools: A sharp chef’s knife, a cutting board, a small bowl for the dressing, a large serving platter or wide salad bowl.

The quality of your ingredients here is paramount. Since the recipe is so simple, each element really shines through. Ripe-but-firm avocados will hold their shape when sliced, and using a mix of citrus gives you a more complex, interesting sweetness.

Serves: 2 as a main, 4 as a side | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Citrus. The goal is a mix of colors and flavors! Look for a grapefruit for tartness, a navel orange for sweetness, and a blood orange for a stunning color and berry-like note. The variety makes all the difference.
• The Avocado Sweet Spot. You want avocados that yield slightly to gentle pressure but aren’t mushy. If they’re too hard, they’ll be difficult to slice and lack flavor. If they’re too soft, they’ll turn to mush when you toss the salad.
• Why Toast the Nuts/Seeds? Toasting pepitas or almonds isn’t just an optional step—it’s essential. It unlocks their nutty flavor and adds a deeper, warmer crunch that contrasts beautifully with the cool, fresh ingredients.
• Don’t Skip the Red Onion Soak. If you find raw red onion a bit too pungent, a quick soak in ice water for 5-10 minutes after slicing will mellow its bite significantly. It’s a little trick that makes a big difference.

How to Make Avocado Citrus Salad

Serving Suggestions

Complementary Dishes

• Grilled Halloumi or Pan-Seared Salmon — The salty, firm texture of halloumi or the rich, flaky quality of salmon turns this salad into a decadent, protein-packed main course. The warmth of the protein against the cool salad is wonderful.
• A Warm, Crusty Baguette — You’ll want something to sop up every last bit of the delicious citrus dressing left on the plate. A simple, high-quality bread is the perfect vehicle for that.
• Quinoa or Farro Salad — For a larger spread, serve this alongside a hearty grain salad. The nutty grains provide a lovely textural and flavor contrast, making the meal more substantial.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes in the wine, like gooseberry and grass, will mirror the fresh mint and greens in the salad beautifully, creating a harmonious pairing.
• Sparkling Water with Citrus — For a non-alcoholic option, nothing beats ice-cold sparkling water with a slice of the same citrus you used in the salad. It cleanses the palate between bites.
• A Light Pale Ale or IPA — The citrusy hops in a good pale ale can actually complement the grapefruit and orange notes in the salad, making for a surprisingly refreshing combination.

Something Sweet

• Lemon Olive Oil Cake — Continue the citrus theme with a dessert that’s not too heavy. The moist, fragrant cake feels like a natural, elegant progression after the bright salad.
• Dark Chocolate-Dipped Almonds — A simple, make-ahead treat. The bitterness of the dark chocolate and the nuttiness of the almonds provide a satisfying, sophisticated end to the meal.
• Mango Sorbet — A scoop of vibrant, tropical mango sorbet is light, refreshing, and feels like a celebration. It’s the perfect sweet note after a fresh, zesty main.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. The greens will wilt and lose their crispness, and the avocado will start to brown. The salad will look sad and soggy. Always dress it just moments before serving.
• Mistake: Using a dull knife to supreme the citrus. A blunt knife will tear the delicate citrus membranes rather than slicing cleanly through them. You’ll lose a lot of juice and end up with mangled segments. A sharp knife is non-negotiable here.
• Mistake: Skipping the toasting step for the nuts/seeds. Raw pepitas or almonds are fine, but toasted ones are transformative. They add a depth of flavor that raw ones simply can’t provide. I’ve messed this up before and the salad felt like it was missing a key layer.
• Mistake: Overhandling the avocado. Once you’ve sliced and placed the avocado, try not to move it around too much. It’s delicate and can easily turn to mush if you’re too rough when tossing the salad.

Expert Tips

• Tip: Use the citrus juice in the dressing. The juice you collect from supreming the citrus is packed with flavor. Using it as the base for your dressing, instead of just more lemon juice, makes the dressing taste uniquely of the salad itself. It’s a pro-move that adds a layer of cohesion.
• Tip: Massage your onions. If you’re short on time for soaking the red onions, you can sprinkle the slices with a pinch of salt and rub them between your fingers for 30 seconds. This also helps to soften their sharp bite.
• Tip: Create a “raft” for your avocado. To prevent the avocado slices from sinking to the bottom and getting lost, create a base layer with the sturdier citrus segments and greens first. Then, place the avocado on top so it stays visible and intact.
• Tip: Add a pinch of chili flake. For a subtle kick that wakes up all the other flavors, add a small pinch of red chili flakes to your dressing. It adds a wonderful, gentle heat that plays so well with the sweet citrus.

FAQs

Can I make this salad ahead of time?
You can do some prep ahead, but I don’t recommend assembling the whole salad. You can supreme the citrus and make the dressing a few hours in advance—store them separately in the fridge. Slice the onions and toast the nuts ahead of time, too. But wait to slice the avocado, assemble the greens, and dress everything until just before you’re ready to serve. This keeps everything crisp and vibrant. If you need to hold it for a short while, you can arrange everything except the avocado and dressing, then cover it loosely with a damp paper towel and plastic wrap.

What other herbs can I use besides mint?
Absolutely! Fresh basil would be lovely, adding a sweet, aromatic quality. Tarragon would introduce a subtle anise-like flavor that’s fantastic with citrus. Cilantro is another great option if you enjoy its distinctive taste—it pairs beautifully with the avocado. Even some delicate dill fronds could work. The trick is to use a soft, fresh herb rather than a woody one like rosemary.

My avocados are browning a little before I serve. What can I do?
Don’t panic! A very light browning is natural. You can gently toss the avocado slices in a teaspoon of lemon or lime juice before adding them to the salad—the acid helps slow down oxidation. If there are a few spots, you can sometimes just flick them off with the tip of a knife. Remember, a little color change doesn’t affect the taste at all.

Is there a way to make this more of a complete meal?
Definitely. This salad is a perfect base for protein. Grilled chicken, shrimp, or scallops are classic additions. For a vegetarian option, a can of rinsed chickpeas, some crumbled feta or goat cheese, or even some roasted tofu would be fantastic. The creaminess of goat cheese, in particular, is a dream with the citrus and avocado.

Can I use bottled citrus juice instead of fresh?
I really wouldn’t recommend it for this recipe. The fresh, bright, vibrant flavor of freshly squeezed juice is the soul of this dish. Bottled juice often has a cooked, flat taste and sometimes contains preservatives that will alter the clean flavor profile. The five minutes it takes to juice a fresh lemon and use the citrus supreming juice is 100% worth it for the final result.