Description
Citrus Avocado Salad with Pistachios and Mint is a delightful blend of vibrant flavors that showcases the best of winter’s citrus fruits. The creamy avocado complements the zesty citrus, while crunchy pistachios and fresh mint add texture and aroma. This salad is not just a feast for the eyes; it’s an easy-to-make dish perfect for any occasion, whether you need a light lunch, an elegant appetizer, or a refreshing side dish. With its bright colors and refreshing taste, this salad will elevate your dining experience and impress your guests.
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 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
- In a medium mixing bowl, whisk together the orange zest, orange juice, lemon juice, shallot, champagne vinegar, honey, Dijon mustard, salt, and pepper until blended.
- Slowly add olive oil while whisking until the dressing is smooth. Adjust seasoning if necessary.
- Arrange the sliced citrus fruits and avocado on a serving platter.
- Drizzle vinaigrette over the salad. Top with chopped pistachios and torn mint leaves.
- Sprinkle flaky sea salt before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg