Introduction

This vibrant Citrus Avocado Salad with Pistachios and Mint is a refreshing and colorful dish perfect for warm days or as a light starter. Combining sweet and tangy citrus fruits with creamy avocado and crunchy pistachios, it’s dressed in a bright, homemade vinaigrette that brings all the flavors together beautifully.

A white plate filled with layers of vibrant citrus and avocado slices arranged in a circular pattern, starting with a base of bright orange and pink grapefruit slices, layered with deep red blood orange slices, and topped with sliced green avocado fanned out evenly. Scattered crushed pistachios and fresh green mint leaves are spread on top, adding texture and small bursts of color. The plate is set on a dark blue cloth on a white marbled textured surface, with some mint leaves and pistachios around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 a 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

Step 1: Prepare the vinaigrette by combining orange zest, orange juice, lemon juice, shallot, champagne vinegar, honey, dijon mustard, salt, and pepper in a medium bowl. Whisk together.

Step 2: Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. Adjust seasoning with more salt and pepper if needed.

Step 3: On a large plate or serving platter, arrange the sliced citrus and avocado slices attractively.

Step 4: Drizzle several tablespoons of the vinaigrette over the arranged fruit and avocado.

Step 5: Scatter torn fresh mint leaves and chopped pistachios evenly on top.

Step 6: Finish with a few pinches of flaky sea salt and freshly cracked black pepper. Serve immediately for best freshness.

Tips & Variations

Use a variety of citrus fruits for a colorful and flavorful salad; blood oranges, cara cara oranges, and grapefruit offer a nice balance of sweetness and tartness.

If you prefer a vegan version, substitute honey with maple syrup or agave nectar.

For added texture, sprinkle some crumbled feta or goat cheese just before serving.

Chill the citrus slices briefly before assembling to keep the salad cool and refreshing.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh orange juice is recommended for the best brightness and flavor, but in a pinch, high-quality bottled juice can be used. Just be sure it’s 100% juice without added sugars or preservatives.

How do I keep the avocado from browning?

To slow browning, toss avocado slices lightly in lemon or lime juice before arranging on the salad. Also, assemble and serve the salad right before eating to maintain freshness.