Citrus Salad
This Citrus Salad with Beets and Avocado, crunchy pine nuts, and fresh basil is finished with a bright, sweetened Lemon Vinaigrette. It’s possibly the prettiest salad I’ve ever made, and it’s almost too pretty to eat - almost! The flavors here are so exciting with the variety of citrus and the freshness that the dressing brings. Serve this at your next winter party or the holidays, and you’ll make a lot of people smile
Ingredients
- 1 grapefruit
- 1 orange
- 1 blood orange
- 1 tangerine, optional
- 1 medium or 2 small roasted beets*, peeled and sliced
- 1 large avocado, sliced
- 3 Tbsp pine nuts, toasted if desired
- A handful of fresh basil leaves
Lemon Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper, freshly ground
- 1 tsp Dijon mustard
- 1 medium garlic clove, (1 tsp grated, or pressed)
- 2 tsp honey
Instructions
- Make the Dressing - In a mason jar, add the dressing ingredients and shake until combined and creamy. Set aside.
- Slice Citrus - Cut away the citrus peels and slice the citrus into rings. Arrange citrus on a large rimmed platter as you slice it.
- Add Avocado - Peel, pit, and thinly slice the avocado. Arrange on the platter around the citrus.
- Add Beets - Peel and slice the beets into wedges or rings if the beets are smaller, and add them to the platter, layering between the citrus and avocado.
- Garnish - Sprinkle pine nuts all over the top and add a generous amount of torn fresh basil leaves.
- Dress and Serve - If the dressing separates, re-shake before using. Just before serving, drizzle the dressing all over the top. Add some freshly cracked pepper to taste if desired and serve.
Notes
*You can roast beets as I did with my Roasted Beet Salad, or go the speedy route and make Instant Pot Beets in about 30 minutes.
Make Ahead - Beets can be roasted 3 days ahead and refrigerated. Mix the dressing and slice the citrus and beet, cover and store separately in the fridge for up to 6 hours. When ready to serve, slice the avocado and arrange the salad as directed. Once dressed, the salad is best enjoyed right away.
Variations:
- Cheese - if you want to add it, try burrata, fresh mozzarella, feta, or parmesan shavings.
- Nuts - try toasted cashews, pistachios, or pepitas (pumpkin seeds) for a nut-free version
- Substitute beets with strawberries, more avocado, or more citrus.
- Greens - try micro greens sprinkled over the top. You can also start with a light bed of baby spinach leaves.
- What to Avoid - I tested with arugula and found it too peppery. I also avoid onions because they are overpowering.
Nutrition Facts
Citrus Salad
Amount per Serving
Calories
247
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Sodium
217
mg
9
%
Potassium
378
mg
11
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
701
IU
14
%
Vitamin C
38
mg
46
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
