The avocado citrus salad can be thrown together in under five minutes and is a delicious showstopper when scaled up for a summer brunch or dinner party, or the perfect salad for a quick weekday afternoon meal. Like many of my recipes, substitutions are very much encouraged so that you can use what you have on hand without having to make a special trip to the store. In place of red onion you can use thinly sliced white onion; substitute navel oranges with grapefruit or blood oranges; or use toasted walnuts or roasted pepitas in place of the pistachios. You can also top with creamy burrata, salty feta, or even a scoop of cottage cheese to make this salad more of a main entree.
Avocado Citrus Salad
Ingredients
- 3 navel oranges
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, peeled
- 1 Tbsp fresh lemon juice
- 2 tsp olive oil
- 1 Tbsp pistachios, crushed
- 1/4 tsp freshly ground black pepper
- kosher salt, to taste
- 1/4 tsp crushed red pepper, optional
Directions
- Peel the oranges with a knife, removing the white pith. Slice into 1/4″ thick rounds.
- Slice avocado half in half lengthwise, then cut each piece widthwise into thin slices. Keep the slices together for placing on the salad.
- Layer the sliced oranges and red onions on a serving plate, place the sliced avocado on top, then drizzle with lemon juice and olive oil. Sprinkle with pistachios, freshly ground black pepper, kosher salt, and crushed red pepper, if using.
