Description
This vibrant and refreshing winter salad brings a burst of sunshine to cold days. With juicy citrus fruits, creamy avocado, crisp greens, and a sweet-tangy dressing, it’s the perfect combination of flavor and texture. Light yet satisfying, it’s a dish that feels like a celebration of the season’s best produce.
Ingredients
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4 cups mixed winter greens (spinach, arugula, kale, or a combination)
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2 large oranges, peeled and segmented
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1 ruby red grapefruit, peeled and segmented
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1 ripe avocado, sliced
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½ small red onion, thinly sliced
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¼ cup pomegranate seeds
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¼ cup sliced almonds or chopped pistachios (optional)
For the Dressing:
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3 tablespoons extra-virgin olive oil
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1 tablespoon fresh lime juice
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1 tablespoon honey or pure maple syrup
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1 teaspoon Dijon mustard
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Salt and black pepper to taste
Instructions
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Peel and segment the oranges and grapefruit, removing the white pith and membranes. Collect any juice that escapes while cutting—it can be used in the dressing.
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In a large serving bowl, add the mixed greens. Use spinach and arugula for tenderness and a hint of peppery flavor.
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Arrange the citrus segments evenly over the greens. Add the sliced avocado, thin red onion, and pomegranate seeds. Sprinkle with almonds or pistachios for a satisfying crunch.
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In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and black pepper. Add a teaspoon of the reserved citrus juice for extra flavor. Shake or whisk until smooth.
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Drizzle the dressing evenly over the salad just before serving. Toss gently to coat the greens without bruising the avocado.
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Serve immediately as a light main course or side dish. If preparing ahead, keep the dressing separate and add it just before serving.
Notes
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To make the salad more filling, add grilled chicken, shrimp, or a scoop of quinoa.
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Substitute grapefruit with blood oranges or tangerines for a sweeter variation.
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For extra flavor, sprinkle crumbled feta or goat cheese before serving.
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Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 2 days.
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To keep avocado fresh, toss slices with a little lime or lemon juice before adding them to the salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes