Avocado and Citrus Salad with Ginger Vinaigrette
Avocado and Citrus Salad with Ginger Vinaigrette
Ingredients
For the Salad
- 2 ripe avocados, pitted, peeled, and diced
- 2 navel oranges, peeled and segmented
- 1 ruby red grapefruit, peeled and segmented
- 1/4 red onion, thinly sliced
- 4 cups arugula
- 1/4 cup pistachios, shelled and roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
For the Ginger Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Carefully peel the oranges and grapefruit. Using a sharp knife, segment the citrus by cutting between the membranes to release the individual segments. Squeeze any remaining juice from the membranes into a small bowl and reserve for the vinaigrette.
⏱️ 8 min
- 2
Pit, peel, and dice the ripe avocados. Thinly slice the red onion. Roughly chop the pistachios and fresh mint leaves.
⏱️ 5 min
- 3
In a small bowl, whisk together the extra virgin olive oil, rice vinegar, finely grated fresh ginger, honey, Dijon mustard, sea salt, and freshly ground black pepper. If you reserved citrus juice, add 1 tablespoon to the vinaigrette for extra flavor. Whisk until well combined and emulsified.
⏱️ 4 min
- 4
In a large salad bowl, gently combine the arugula, segmented oranges, segmented grapefruit, diced avocados, and thinly sliced red onion.
⏱️ 5 min
- 5
Just before serving, drizzle the ginger vinaigrette over the salad. Gently toss to coat all ingredients. Garnish with chopped pistachios and fresh mint leaves. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Citrus Salad with Ginger Vinaigrette
Ingredients
For the Salad
- 2 ripe avocados, pitted, peeled, and diced
- 2 navel oranges, peeled and segmented
- 1 ruby red grapefruit, peeled and segmented
- 1/4 red onion, thinly sliced
- 4 cups arugula
- 1/4 cup pistachios, shelled and roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
For the Ginger Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Carefully peel the oranges and grapefruit. Using a sharp knife, segment the citrus by cutting between the membranes to release the individual segments. Squeeze any remaining juice from the membranes into a small bowl and reserve for the vinaigrette.
⏱️ 8 min - 2
Pit, peel, and dice the ripe avocados. Thinly slice the red onion. Roughly chop the pistachios and fresh mint leaves.
⏱️ 5 min - 3
In a small bowl, whisk together the extra virgin olive oil, rice vinegar, finely grated fresh ginger, honey, Dijon mustard, sea salt, and freshly ground black pepper. If you reserved citrus juice, add 1 tablespoon to the vinaigrette for extra flavor. Whisk until well combined and emulsified.
⏱️ 4 min - 4
In a large salad bowl, gently combine the arugula, segmented oranges, segmented grapefruit, diced avocados, and thinly sliced red onion.
⏱️ 5 min - 5
Just before serving, drizzle the ginger vinaigrette over the salad. Gently toss to coat all ingredients. Garnish with chopped pistachios and fresh mint leaves. Serve immediately.
⏱️ 3 min