Description
This Citrus Avocado Salad with Pistachios and Mint is the perfect way to showcase all of the beautiful winter citrus this season has to offer! It’s fresh and light from the citrus fruits, creamy from the avocado, slightly salty from the pistachios, and refreshing from the mint! It’s the perfect light meal, fancy yet super easy appetizer, or side dish.
Ingredients
Scale
For the Salad:
- 2 blood oranges, peeled and sliced into rounds
- 2 cara cara oranges, peeled and sliced into rounds
- 1 tangelo (or other mandarin-type orange), peeled and sliced into rounds or segments
- 1 grapefruit (pink or red), peeled and sliced into rounds or segmented
- 2 ripe avocados, peeled, pitted, and thinly sliced
- 2 tablespoons roasted salted pistachios, coarsely chopped
- Small handful of fresh mint leaves, torn or roughly chopped
- Flaky sea salt, for serving
- Freshly cracked black pepper, for serving
For the Orange Honey Vinaigrette:
- Zest of 1/2 a navel orange
- Juice of 1 navel orange (about 1/4 cup)
- Juice of 1 lemon (about 2–3 tablespoons)
- 1 tablespoon finely chopped shallot
- 1 tablespoon champagne vinegar (or white wine vinegar)
- 2 teaspoons honey (or pure maple syrup for vegan)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Make the Vinaigrette: In a medium mixing bowl, combine the orange zest, orange juice, lemon juice, finely chopped shallot, champagne vinegar, honey (or maple syrup), Dijon mustard, 1/4 teaspoon salt, and pinch of black pepper. Whisk to combine. Slowly stream in the extra virgin olive oil while whisking continuously until the vinaigrette is smooth and emulsified. Taste and adjust seasoning with additional salt, pepper, or honey if desired.
- Prepare Citrus and Avocado: Peel all the citrus fruits. Slice them into rounds about 1/4-inch thick, or segment them if preferred, removing any seeds. Peel, pit, and thinly slice the avocados just before assembling to prevent browning.
- Arrange Salad: Arrange the sliced citrus fruits (blood oranges, cara cara oranges, tangelo, grapefruit) and thinly sliced avocado attractively on a large serving platter or individual plates.
- Dress and Garnish: Drizzle several tablespoons of the prepared vinaigrette over the arranged citrus and avocado. (You will likely have some vinaigrette leftover; store it for other salads). Sprinkle with the torn fresh mint leaves and the coarsely chopped roasted pistachios.
- Finish and Serve: Finish with a sprinkle of flaky sea salt and a few turns of freshly cracked black pepper. Serve immediately.
Notes
- Citrus Variety: Use any combination of your favorite winter citrus. Segmenting the citrus (removing the membrane) can create a more elegant presentation but is optional.
- Avocado: Use ripe but firm avocados. Slice just before assembling and toss lightly with a bit of the vinaigrette or extra lemon juice to prevent browning if prepping slightly ahead.
- Pistachios: Roasted and salted pistachios add great flavor and crunch. You can substitute other nuts like almonds or pecans.
- Vinaigrette: The vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to a week. Whisk well before using.
- Vegan Option: Ensure to use maple syrup instead of honey in the vinaigrette for a fully vegan salad.
- Storage: This salad is best enjoyed immediately after assembly.