Ingredients you'll need to make this all-time favorite salad.
- Fresh Greens like my favorite, a leafy spring mix. All kinds of green work, even spinach.
- Oranges and grapefruit- these two citrus fruits add a great tangy flavor to every bite. I usually use pink grapefruit and navel oranges. A great substitution if you prefer a milder taste is papaya or mango.
- Avocado adds great creaminess. Toss into the salad right before serving so it doesn't become brown and mushy.
- Red onion, what salad doesn't taste better with a bit of red onion!
- Nuts like slivered almonds or pecans that have been freshly toasted.
How to make Citrus Avocado Salad
- Start by toasting the almonds. I buy raw slivered almonds and toast them in the oven on a parchment-lined baking sheet. Keep a close eye on them, as you don't want to burn them. Nuts can burn easily and then taste bitter and are unusable.
- Next mix up your dressing. Be sure to check the expiry date on the poppy seeds. Poppy seeds that aren't fresh have a terrible, rank taste to them and will ruin your salad.
- Section the grapefruit and oranges. I like to do this ahead of time and store in a container until I'm ready to toss the salad together.
- Wash greens and remove water using a salad spinner. Salad spinners work great to make sure all the water is off the greens. If your greens are watery the dressing won't stick well.
- Chop the avocado into chunks and toss into the salad right before serving. Use ripe (but not over-ripe) avocado. How do you tell if an avocado is ripe? Ripe avocados usually have a darker color, but this can vary, so the best way to tell is if it is firm, but will yield to gentle pressure.
- Toss all ingredients together just before serving.
Avocado Citrus Salad
Ingredients
- 6 cups salad greens
- 2 medium grapefruit sectioned
- 3 navel oranges sectioned
- 1 ripe avocado chopped
- ¼ cup toasted slivered almonds
- Dressing
- ½ cup extra virgin olive oil
- ½ tablespoon sugar
- 3 tablespoon white vinegar
- 2 teaspoon poppy seeds
- 1 tablespoon finely chopped red onion
- ½ teaspoon ground dry mustard
- ½ teaspoon koscher salt
Instructions
- Start by toasting the almonds. I buy raw slivered almonds. Line baking sheet with parchment paper. Place almonds in a single layer and toast in 350ºF oven for 3-4 minutes. Keep a close eye on them, as you don't want them to burn! Nuts can burn easily and then they taste bitter and are unusable.
- Next mix up your dressing. In a small jar add olive oil, sugar, vinegar, red onion, poppy seed, dry mustard, and salt. Seal with lid and shake until well combined.
- Section the grapefruit and oranges.
- Wash greens and remove water using a salad spinner. Tear into bite-sized pieces.
- Chop the avocado into chunks and toss into the salad right before serving.
- Toss all the ingredients together with poppy seed dressing. Sprinkle with toasted almonds.
Laureen
Thanks Mythreyi, I started following your blog YUM!!