Call me lazy, but I really love a good salad you can eat with a spoon! This citrus and avocado salad has some pretty common ingredients. But the way you put it together makes it feel really special.
Creamy avocados are coated in crunchy pistachios and topped with a citrusy salad of sweet oranges & grapefruit, shaved fennel & their fronds, salty olives, and tangy red onions. All bathed in a luscious balsamic honey vinaigrette. This salad is sure to hit every taste bud on your tongue!
Lots of citrus in this salad; so you know it’s a great source of vitamin C. This recipe only calls for 4 pieces of fruit. I try to vary flavors and colors when choosing them. Ruby red grapefruits are my favorite, as well as Cara Cara oranges. But regular naval oranges give such a bright pop of orange. And blood oranges would add some stunning color, too! When choosing your avocados, make sure they are ripe and soft. It’s okay if they’re not perfect since they’ll be covered in pistachio crumbs anyway.
I love serving the citrus salad on top of the avocado. Simply grind some pistachios in a mini food processor and press the avocados into those yummy crumbs. The dressing for this salad is light and slightly sweet. It’s a simple combination of white balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt and pepper.
You can certainly slice the avocados and toss them in with the citrus salad. Add some whole chopped pistachios for crunch. But I really love crusting the avocados. It’s such a great contrast of crunchy and creamy. And the optional ingredient which really takes this over the top for me, is feta cheese. Somehow it really brings all the flavors of this salad together. This salad is salty, sweet, creamy and tangy. A perfect salad for breakfast, brunch or a side to your main course meal.
There are lots of ways you can play with this salad. Here are some ideas on how to MAKE IT YOUR OWN:
- Toss all the ingredients together and top with pistachios for some crunch.
- You can slice the avocados and dredge each slice individually in the pistachio crumbs.
- Don’t have any pistachios on hand? Use walnuts, pecans or almonds instead. Or use the nut you’re nuts about!
- I like the combination of citrus. But you can use just one kind. Or perhaps you just want to use an assortment of oranges?
- I used black olives for the contrast in color. But you should use your favorite olive. If they are small, you can keep them whole.
- I like red onions, also for the pop of color. Any finely diced onion would work, too. Pickled onions would be great!
- Don’t like fennel? Then how about some shaved celery instead?
- If you choose not to use fennel, then replace the fennel fronds with your favorite green herb for some freshness and color.
- I like the honey vinaigrette for the touch of sweetness it adds to this salad. But a white wine vinaigrette or a citrus vinaigrette would be tasty, too.
- This salad is crazy luscious with a sprinkling of feta cheese. Blue cheese crumbles or ricotta salata would be just as nice.
- Want to keep this vegan? Swap out pure maple syrup for the honey in the dressing. And omit any cheese.
- FOR THE SALAD:
- 2 grapefruits, peeled and cut into segments
- 2 oranges, peeled and cut into segments
- 2 avocados, halved and scooped whole from their skin
- ½ fennel bulb, shaved into thin slices
- ⅓ cup of chopped black olive
- 2 heaping Tablespoons of finely chopped red onion
- 1 Tablespoon of chopped fennel fronds
- ½ cup of pistachios
- OPTIONAL: ¼ cup of crumbled feta cheese
- FOR THE DRESSING
- 2 Tablespoons of white balsamic vinegar
- 1 clove of garlic, minced
- 1 teaspoon of Dijon mustard
- 1 teaspoon of honey
- 3 Tablespoons of extra virgin olive oil
- salt & pepper to taste
- Cut your citrus into segments and place them in a colander while you prepare the rest of your salad.
- Shake the colander and drain the citrus well before putting them into the salad otherwise the salad will be too watery.
- To prepare the dressing simple whisk all of the ingredients together.
- Season with salt & pepper to your liking.
- Combine the grapefruit segments, orange segments, fennel slices, chopped olives and diced onion and fennel fronds in large bowl.
- Pour the dressing over the salad and toss to coat.
- Grind the pistachios to a coarse crumb using a mini food processor.
- Place the pistachio crumbs in a wide shallow bowl.
- Press the cut side of each avocado into the pistachio crumbs and using your fingers, toss some crumbs around the outside of the avocados, too.
- Place each avocado half on a serving plate and top with ¼ of the citrus salad.
- Optional: Top each salad with 1 Tablespoon of feta or serve it on the side.
All of my salads and dressings are just a starting place for your imagination. So feel free to add or swap ingredients and do what works for you!