Citrus Avocado Salad with Pistachios and Mint Recipe
A vibrant and refreshing Citrus Avocado Salad featuring a medley of blood oranges, cara cara oranges, tangelo, and grapefruit, complemented by creamy avocado, crunchy pistachios, and fresh mint, all dressed in a tangy champagne vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Fruits and Toppings
- 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
Vinaigrette
- 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
- Make the vinaigrette: In a medium mixing bowl, combine the orange zest, orange juice, lemon juice, finely chopped shallot, champagne vinegar, honey, Dijon mustard, salt, and black pepper. Whisk the ingredients together until fully combined.
- Emulsify the dressing: Slowly stream in the extra virgin olive oil while continuously whisking the mixture to create a smooth and well-emulsified vinaigrette. Adjust seasoning with additional salt and pepper to taste if desired.
- Prepare the salad: Arrange the sliced blood oranges, cara cara oranges, tangelo, grapefruit, and avocado slices neatly on a large serving platter or plate for an attractive presentation.
- Dress the salad: Drizzle several tablespoons of the prepared vinaigrette evenly over the arranged citrus and avocado slices, reserving some vinaigrette for serving if preferred.
- Add final touches: Sprinkle torn fresh mint leaves and coarsely chopped roasted salted pistachios over the salad for freshness and crunch. Finish with a couple pinches of flaky sea salt and a few turns of freshly cracked black pepper to enhance the flavors.
- Serve immediately: Enjoy the salad fresh to maintain the bright flavors and creamy texture of the avocado and juicy citrus fruits.
Notes
- Use ripe avocados for a creamy texture and best flavor.
- Feel free to substitute any citrus fruits based on seasonality or preference.
- This salad is best served immediately to prevent the avocado from browning.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nut-free version, omit pistachios or substitute with toasted seeds.
Keywords: citrus avocado salad, pistachio salad, fresh mint salad, no cook salad, Mediterranean salad, healthy salad, vinaigrette dressing
