There’s a moment in late spring when tangy citrus fragrances fill the air, and fresh greens beckon with bright promise. That’s when I first discovered the magic of the Citrus Avocado Salad—a medley of tender spinach, juicy orange segments, creamy avocado, and sharp red onion, all kissed by a light citrus vinaigrette. I’ll never forget the sunlit Saturday brunch at my friend’s rooftop garden, where platters of this vibrant salad appeared alongside fresh‑baked bread and chilled rosé. One bite transported me to sun-drenched groves, the sweetness of orange dancing against buttery avocado. Today, I’m thrilled to share this recipe, perfected for maximum flavor, ease, and nutritional impact. Whether you’re seeking a refreshing lunch, an elegant side dish, or a make‑ahead potluck winner, this Citrus Avocado Salad will invigorate your table and your taste buds.
The Story Behind This Salad
Citrus‐forward salads have long graced Mediterranean tables, where seasonal produce shines. Ancient Romans adored combining fruits with greens for both flavor and digestion, and modern chefs have expanded those traditions with creamy avocado and zesty dressings. This version marries Old World elegance with New World ingredients, celebrating local spinach and avocado alongside imported oranges. The result is a harmonious balance of textures and tastes—a true testament to global culinary synergy.
Why You’ll Love This Citrus Avocado Salad
- Bright & Balanced: Sweet oranges, creamy avocado, and peppery spinach create a symphony of flavors.
- Nutrient-Packed: Loaded with heart‑healthy fats, fiber, vitamin C, and antioxidants.
- Quick Assembly: Ready in under 15 minutes—perfect for busy weeknights or last‑minute entertaining.
- Make‑Ahead Friendly: Keep components separate until serving to maintain freshness and texture.
- Customizable: Swap greens, add herbs, or include nuts and cheese for extra complexity.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Baby spinach leaves, washed | 6 cups |
| Navel or Cara Cara oranges | 2 large, peeled & segmented |
| Ripe avocado | 2, sliced or cubed |
| Red onion, thinly sliced | ¼ cup |
| Fresh mint leaves, chopped (optional) | 2 tablespoons |
| Toasted sliced almonds or pistachios (optional) | ¼ cup |
| For the Citrus Vinaigrette: | |
| Extra‑virgin olive oil | 3 tablespoons |
| Fresh orange juice | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
| Honey or maple syrup | 1 teaspoon |
| Dijon mustard | ½ teaspoon |
| Salt and freshly ground pepper | To taste |
Chef’s Tip: Use a serrated knife to peel and segment oranges for cleaner cuts and minimal membrane.
Equipment Needed
| Equipment | Purpose |
|---|---|
| Large salad bowl | To toss and serve the salad |
| Small mixing bowl | To whisk the citrus vinaigrette |
| Whisk or fork | For emulsifying the dressing |
| Sharp chef’s knife & cutting board | To prep oranges, avocado, and onion |
| Measuring spoons | To ensure precise dressing ratios |
| Citrus juicer or reamer | To extract maximum juice from oranges/lemon |
Step‑by‑Step Instructions
- Prepare the Greens (2 minutes)
- Place 6 cups baby spinach in a large salad bowl. Remove any tough stems for a tender bite.
- Segment the Oranges (4 minutes)
- Using a sharp knife, slice off the top and bottom of each orange.
- Stand the orange upright, cut away the peel and pith in strips, then slice between membranes to release clean segments.
- Reserve any juice that drips for the vinaigrette.
- Slice the Avocado & Onion (2 minutes)
- Halve and pit 2 ripe avocados. Scoop flesh and slice or cube.
- Add thinly sliced red onion (¼ cup) for brightness and crunch.
- Whisk the Citrus Vinaigrette (3 minutes)
- In a small mixing bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh orange juice (plus reserved juice if available), 1 tablespoon lemon juice, 1 teaspoon honey, ½ teaspoon Dijon mustard, and a pinch of salt and pepper.
- Whisk vigorously until emulsified—a silky, cohesive dressing.
- Assemble the Salad (1 minute)
- Drizzle half the vinaigrette over the spinach in the bowl. Gently toss to coat.
- Arrange orange segments and avocado slices over the greens, then sprinkle the red onion on top.
- Garnish & Serve (1 minute)
- Drizzle remaining vinaigrette evenly.
- Sprinkle with fresh mint leaves and toasted nuts if using.
- Serve immediately to enjoy contrasting textures and flavors at their peak.
(Total active time: approx. 13 minutes)
Nutrition Facts (per serving)
(Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Total Fat | 18 g |
| – Saturated Fat | 2 g |
| Sodium | 160 mg |
| Carbohydrates | 16 g |
| – Dietary Fiber | 6 g |
| – Sugars | 9 g |
| Protein | 3 g |
| Vitamin A | 30% DV |
| Vitamin C | 80% DV |
| Potassium | 12% DV |
| Folate | 10% DV |
Pro Tip: For lower calories, reduce the olive oil to 2 tablespoons and increase lemon juice accordingly.
Tips for the Perfect Citrus Avocado Salad
- Keep It Crisp: Dress the spinach lightly and toss just before plating to avoid soggy leaves.
- Ripe Avocado: Choose avocados that yield slightly under gentle pressure—firm enough to slice, soft enough to eat.
- Chill Ingredients: Cold greens and citrus heighten refreshment; store components in the fridge until assembly.
- Balanced Sweetness: Adjust honey or maple syrup to taste—more for sweeter oranges, less for tangier fruit.
- Uniform Sizes: Cut avocado and oranges into similar‑sized pieces for balanced bites.
Flavor Variations & Add‑Ins
- Goat Cheese Crumble: Add tangy crumbles for creaminess and tang.
- Herb Medley: Swap mint for basil or cilantro for new aromatic notes.
- Spicy Kick: Thinly slice a mild chili or sprinkle red pepper flakes over the salad.
- Grains & Legumes: Toss in cooked quinoa or chickpeas to bulk up the salad.
- Berry Twist: Add fresh strawberries or raspberries for extra color and sweetness.
Make‑Ahead & Storage Suggestions
- Prep Ahead: Segment oranges and whisk dressing up to 24 hours in advance; store separately in airtight containers.
- Assembly: Combine and dress just before serving to preserve texture.
- Leftovers: Store undressed salad (minus avocado slices) in the fridge for up to 2 days. Add fresh avocado and dressing when ready to enjoy.
Frequently Asked Questions
Q1: Can I use other greens instead of spinach?
A1: Yes—arugula, mixed baby greens, or butter lettuce all work beautifully. Just adjust dressing quantity if using more delicate leaves.
Q2: How do I prevent avocado browning?
A2: Toss avocado slices gently with a splash of lemon juice before adding them to the salad to slow oxidation.
Q3: What citrus fruits work besides oranges?
A3: Grapefruit, blood orange, or even segmented mandarin can replace or complement oranges for diverse flavors.
Q4: Is this salad suitable for meal prep?
A4: Partially—prepare oranges, onions, and dressing ahead, but slice avocado and toss just before eating for optimal freshness.
Q5: Can I make the vinaigrette vegan?
A5: Yes—swap honey for maple syrup or agave nectar to keep the dressing vegan-friendly.
Q6: How do I adjust sweetness for tart oranges?
A6: Increase honey/maple syrup by ½ teaspoon increments to balance tartness without overwhelming the citrus profile.
Conclusion
This Citrus Avocado Salad delivers vibrant color, refreshing flavors, and wholesome nutrition in every bite. It’s a delightful standalone meal or an elegant side for summer gatherings, brunches, and light dinners. Ready to brighten your table? Head to BlessedDish.com for more inspired recipes, share your photos with #BlessedDish on social media, and don’t forget to subscribe for fresh, seasonal culinary ideas delivered right to your inbox. Enjoy the sunshine on your plate!
