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
- 4 cups mixed winter greens (spinach, arugula, kale, or a combination)
- 2 large oranges, peeled and segmented
- 1 ruby red grapefruit, peeled and segmented
- 1 ripe avocado, sliced
- ½ small red onion, thinly sliced
- ¼ cup pomegranate seeds
- ¼ cup sliced almonds or chopped pistachios (optional)
- For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Peel and segment the oranges and grapefruit, removing the white pith and membranes. Reserve a little juice for the dressing.
- Add the mixed greens to a large serving bowl.
- Arrange citrus segments over the greens. Add avocado slices, red onion, and pomegranate seeds. Sprinkle with almonds or pistachios.
- In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, pepper, and a teaspoon of reserved citrus juice.
- Drizzle dressing over the salad just before serving. Toss gently to coat.
- Serve immediately as a light main or refreshing side dish.
Notes
- Add grilled chicken, shrimp, or quinoa to make it more filling.
- Substitute grapefruit with blood oranges or tangerines for a sweeter version.
- Sprinkle crumbled feta or goat cheese before serving for extra flavor.
- Store leftovers (without dressing) in an airtight container for up to 2 days.
- Toss avocado with lime or lemon juice to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American