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Avocado Citrus Salad

A fresh, vibrant salad to brighten your weekends!
Course Salad
Author Dani


Avo Citrus Salad

  • 1 bag arugula
  • 1 blood orange peel and pith removed and sliced
  • 1 cara cara orange peel and pith removed and sliced
  • 1 naval orange peel and pith removed and sliced
  • 1 avocado sliced
  • 1/2 cup pickled onion and fennel
  • 1/3 cup chopped pistachios
  • 1/3 cup goat cheese crumbles for vegan option use vegan goat cheese or omit cheese

Quick Pickled Red Onion and Fennel

  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced fennel
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey agave if vegan
  • Dash salt and pepper

Citrus Dressing

  • 2 tablespoons orange citrus juice I squeezed juice out of the flesh on the peels I cut off the oranges used for salad
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons honey agave if vegan
  • 1 teaspoon dijon
  • 1/4 teaspoon ginger
  • 3 tablespoons olive oil I used a lemon infused oil but regular works too
  • Salt and pepper to taste


  1. For the quick pickles, mix together the honey, rice wine vinegar, and salt and pepper in a bowl. Add the thinly sliced fennel and red onions and stir until coated in the pickling liquid. Allow to marinate for at least an hour.
  2. For the dressing, combine all of the ingredient from citrus to ginger. Slowly whisk in the olive oil until it is fully incorporated with the other ingredients. Add salt and pepper to taste.
  3. For the salad, add the arugula to a big salad bowl or 4-5 plates (if you are making individual salads). Arrange the oranges, avocado slices, and pickled fennel around the arugula (used desired amount). Top with the pistachios and goat cheese. Drizzle with desired amount of dressing.
  4. Serve and enjoy!