Citrus Avocado Salad with Pistachios and Mint
This Citrus Avocado Salad with Pistachios and Mint is the perfect way to showcase all of the beautiful winter citrus this season has to offer! It's fresh and light from the citrus fruits, creamy from the avocado, slightly salty from the pistachios, and refreshing from the mint! It's the perfect light meal, fancy yet super easy appetizer, or side dish to serve alongside seared salmon or sautéed shrimp!
Ingredients
For the salad
- 2 blood oranges, peeled and sliced
- 2 cara cara oranges, peeled and sliced
- 1 tangelo, peeled and sliced
- 1 grapefruit, peeled and sliced
- 2 avocados, peeled, pittled, and thinly sliced
- 2 tablespoons roasted salted pistachios, coarsely chopped
- small handful fresh mint leaves
- flaky sea salt, for serving
For the vinaigrette
- zest of 1/2 a navel orange
- juice of 1 navel orange
- juice of 1 lemon
- 1 tablespoon finely chopped shallot
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- pinch of black pepper
- 1/4 cup extra virgin olive oil
Instructions
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Begin by making the vinaigrette. In a medium mixing bowl, combine the orange zest, orange juice, lemon juice, shallot, champagne vinegar, honey, dijon mustard, salt, and pepper. Whisk to combine. Slowly stream in the olive oil and whisk until smooth and combined. Season to taste with additional salt and pepper if desired.
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Arrange the sliced citrus and avocado on a large plate or serving platter. Drizzle with several tablespoons of the vinaigrette (you will have some leftover). Sprinkle with torn mint leaves, and finish with chopped pistachios. Sprinkle with a couple pinches of flaky sea salt and a few turns of freshly cracked black pepper. Serve immediately.
Recipe Notes
*You can use whatever medley of winter citrus fruits you like - this just happens to be my favorite combination! If you're making this out of season, regular navel oranges and grapefruit will do!
*Extra vinaigrette will keep in the fridge for up to 1 week.