This gorgeous Citrus Salad is made with blood oranges, cara cara oranges, grapefruit, avocado and finished with pistachios, pomegranate, mint, and simple with citrus dressing. It is impressive to serve, but so easy to make! Everyone loves this refreshing salad.
One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days.
I tend to go a little citrus crazy at the grocery store–it all smells so good!–and then come home and think, “Wait, what was I going to do with all this citrus?!” If you’re like me (or you’re lucky enough to live somewhere with citrus growing on every corner), and need a delicious way to use up your citrus fruits, you HAVE to make this Citrus Salad. It’s SO refreshing!
My favorite thing about this salad (other than how delicious it is, of course!) is how beautiful it looks on the plate. It’s eye-catching enough for holidays, parties, or just a weeknight that could use a special touch.
The bold citrus fruits and light green avocado make the most gorgeous rainbow on your plate! Top with salty pistachios, juicy pomegranate, and fresh mint for the most photogenic dish ever.
Simple Citrus Dressing
I love making homemade dressings! They’re really simple and can be made with a bowl and a whisk…or even just a Mason jar and a little shaking! A homemade dressing elevates any salad and lets you adjust everything to your personal preference. For this dressing, combine the following in a bowl and whisk them well:
- Olive oil
- Fresh orange juice
- Fresh lemon juice
- Champagne vinegar or white balsamic vinegar
- Honey (agave or pure maple syrup would also work!)
- Dijon mustard
- Salt and pepper to taste
How to Peel and Cut Citrus Fruits
I like to thinly slice the citrus fruits for this salad to make them extra pretty! I like to use blood oranges, cara cara oranges, and grapefruit. Navel oranges and clementines will also work. Use a mixture of your favorite citrus fruits.
Cut the ends off of the oranges and grapefruit. Stand each fruit upright and use a small, sharp serrated knife to cut off the peel and any white pith, following the curves of the fruit. Slice the citrus crosswise into 1/4-inch thick rounds.
Assembling the Salad
Once you have your dressing made and your citrus sliced, you are ready to build your beautiful salad!
I like to start with a base of arugula for this simple citrus salad! It has a natural peppery taste that I think pairs so well with tangy and sweet oranges and grapefruit. You could also use spinach or even kale! I like to drizzle a tiny bit of dressing over the lettuce before placing the fruit on top.
Arrange the citrus on top of the arugula. Top with avocado slices, pistachios, pomegranate arils, and mint leaves. Drizzle with remaining dressing. Serve immediately or let sit for 10 to 20 minutes to let the flavors marinate.
More Salad Recipes
- Shaved Brussels Sprouts Salad
- Cobb Salad
- Watermelon Feta Salad
- Favorite Pear Salad
- Chickpea Salad
- Apple Walnut Quinoa Salad
For the dressing:
For the salad:
- 2 blood oranges
- 2 cara cara or navel oranges
- 1 pink grapefruit
- 4 cups arugula
- 2 avocados, pitted, peeled, and sliced
- 1/3 cup pistachios, roughly chopped
- 1/4 cup pomegranate arils
- Chopped fresh mint leaves, for garnish
- In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon mustard, salt and pepper. Set aside.
- Cut the ends off of the oranges and grapefruit. Stand each fruit upright and use a small, sharp serrated knife to cut off the peel and any white pith, following the curves of the fruit. Slice the citrus crosswise into 1/4-inch thick rounds.
- Place the arugula on a platter or in a large bowl. Drizzle a little salad dressing over the arugula, but don’t use it all. You want to save most of it to drizzle over the fruit.
- Arrange the citrus on top of the arugula. Top with avocado slices, pistachios, pomegranate arils, and mint leaves. Drizzle with remaining dressing. Serve immediately or let sit for 10 to 20 minutes to let the flavors marinate.
Have you tried this recipe?
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Photos by Molly from Yes to Yolks