Side Dish Sundays: Avocado Citrus Salad.
I’m hoping this avocado citrus salad can bring us out of dreary January.
Because it’s the longest month ever! Right? In other words, we need something bright.
Last week we started with a super traditional, familiar, almost comforting side dish.
This week we’re going out of the box! An avocado citrus salad to bring us some sunshine.
Juicy, tart citrus. And then, creamy avocado. Tangy pickled red onion. Finished with a honey lime vinaigrette to bring everything together.
As a result, this salad is super refreshing. It’s light, bright, tart but sweet from the vinaigrette. And super easy to throw together in these winter months.
When it comes to salads, there are entrée salads and starter salads.
And then there are crazy salads that don’t have any lettuce and a rely on a base of juicy citrus!
Admittedly, this salad is not going to be everyone’s cup of tea. But if you want to celebrate all that citrus season has to offer, it’s perfect. I love it so much with lighter chicken dishes, but it’s by far the best with shrimp and fish/salmon dishes.
If you want to serve it for someone who might be like “what the heck” come dinnertime, I suggest starting with only oranges and avocado. You could do cara cara or blood oranges, heck you could even do mandarin oranges drained from juice. It’s definitely a way to get someone interested when the grapefruit or meyer lemon may freak them out.
I absolutely love that you can make this dish sweeter (blood orange, meyer lemon) or more tart (grapefruit, lime!). It’s customizable to your palate. And if you’re feeling it, you can throw the whole thing over some greens to bulk it up too!
Here are just a few of the dishes I love with the avocado citrus salad:
Yogurt Marinated Lemon Chicken
Skillet Sea Bass with Pistachio Butter
Cajun Salmon with Salted Lime Butter
Avocado Citrus Salad
Avocado Citrus Salad
Ingredients
- 1 grapefruit, peeled and segmented
- 1 orange, peeled and segmented
- 1 meyer lemon, peeled and segmented
- 1 avocado, thinly sliced
- quick pickled onions, for topping
honey lime vinaigrette
- 2 tablespoons freshly squeezed lime juiced
- 1 1/2 tablespoons honey
- 1 garlic clove, minced
- 1 pinch salt and pepper
- 3 tablespoons olive oil
Instructions
- The key here is to use the citrus that you love most! No need to follow this recipe exactly.
- Layer the segmented citrus, avocado slices and pickled onions on a plate. Sprinkle with salt and pepper. Drizzle on the honey lime dressing.
honey lime vinaigrette
- To make the vinaigrette, whisk together the lime juice, honey, garlic, salt and pepper. Whisk in the olive oil until the dressing is emulsified. Drizzle it over the salad and serve!
Did you make this recipe?
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I appreciate you so much!
So bright it makes me happy.
29 Comments on “Side Dish Sundays: Avocado Citrus Salad.”
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This is going on the menu this week as a side to shrimp and avocado burritos. Thanks for the idea.
thanks val!!! xo
Fabulously refreshing combination!
thanks liz!
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
thank you!
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So pretty and so refreshing! I love this idea!
thanks love!
I love this but I have been striking out on avacadoes lately. Is it me? Is it not avocado season? I usually buy multiple for the week and for the past two weeks they’ve been so bad.
it’s not just you! i swear this is the first week in probably two months i was able to find good avocados! i had the same issue, mine would be bad at home too.
this is so. STUNNING! and looks delicious. love everything about it; nearly at my screen. and hot florescent colors :)
thank you so much!
This seems like a dumb question but how do you cut the grapefruit like that? I have a giant grapefruit tree and definitely going to make this!
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Brought a big platter of this, along with buffalo wings, to a Superbowl party (balance!). It went over really well. I used a little maple syrup in place of honey (was out) and also added a bit of Dijon mustard to the dressing.
I made this last week. It was absolutely delicious. I was worried that my husband wouldn’t care for it, but he LOVED it. We both did. I cut the citrus into supremes or segments, instead of slicing them. The prep took longer, but it was much easier to eat – no citrus pith to deal with. Also, I topped the dish with a few honey roasted cashews. We had this on a cold winter day but this will be a great side in the heat of the summer too.
This is the perfect salad for summer.
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That is the most refreshing salad I’ve ever seen.
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While your recipients seen to be healthy you don’t specify servings per person portions as this is essential to a satisfying and sensible eating regiment. Why not include per serving rationing?
I love how you decided to add in the citrus of the fruit and the smooth of the avocado
Had seen a photo of a citrus salad earlier in the week “somewhere” so brought home grapefruit and lemons. Hubby grilled swordfish tonight, so I googled “citrus salad” and this came up…I was dubious as I only had sweet onion on hand BUT it was INCREDIBLE!!! Oh my word this will be a regular in our house!! Thank you for sharing (and it was so good with the swordfish I ended mixing some in with it!!)
I’ve made this twice this week already. My family was skeptical when I told them the ingredients but they all loved it! Thank you for sharing it.
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