Description
Citrus Avocado Salad with Pistachios and Mint is a vibrant, refreshing dish that showcases the best of winter’s citrus fruits. This colorful salad combines juicy blood oranges, cara cara oranges, tangelo, and grapefruit with creamy avocados, crunchy pistachios, and fragrant mint. It’s perfect for any occasion—whether as a light lunch, an elegant appetizer, or a nutritious side dish. The zesty vinaigrette ties everything together, enhancing the flavors for a delightful culinary experience. Quick to prepare in just 30 minutes, this salad offers not only stunning presentation but also numerous health benefits.
Ingredients
Scale
- 2 blood oranges, peeled and sliced
- 2 cara cara oranges, peeled and sliced
- 1 tangelo, peeled and sliced
- 1 grapefruit, peeled and sliced
- 2 avocados, peeled, pitted, and thinly sliced
- 2 tablespoons roasted salted pistachios, coarsely chopped
- small handful fresh mint leaves
- flaky sea salt, for serving
- zest of 1/2 a navel orange
- juice of 1 navel orange
- juice of 1 lemon
- 1 tablespoon finely chopped shallot
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- pinch of black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the vinaigrette by whisking together orange zest, navel orange juice, lemon juice, shallot, champagne vinegar, honey, Dijon mustard, salt, and black pepper in a bowl. Gradually add olive oil while whisking until smooth.
- On a serving platter, elegantly layer the sliced citrus fruits and avocados.
- Drizzle vinaigrette over the salad and top with torn mint leaves and chopped pistachios.
- Finish with flaky sea salt and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg