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Fresh Citrus Salad with Arugula, Avocado, and Toasted Pistachios

Close-up of a vibrant citrus salad featuring blood orange, regular orange slices, avocado, arugula, and chopped pistachios.

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Create a bright, refreshing citrus salad featuring segmented oranges and grapefruit over peppery arugula, balanced with creamy avocado and crunchy pistachios. Finish it with a simple honey-citrus vinaigrette for a perfect side dish or light lunch.

Ingredients

Scale
  • 2 large navel oranges, peeled and segmented
  • 1 large grapefruit, peeled and segmented
  • 5 ounces fresh arugula
  • 1 ripe avocado, sliced
  • 1/4 cup shelled pistachios, lightly toasted
  • For the Dressing:
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the citrus fruits: Use a sharp knife to remove the peel and white pith from the oranges and grapefruit. Cut between the membranes to release the segments over a bowl to catch any juice.
  2. Toast the pistachios: Place the pistachios in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and set aside.
  3. Make the honey-citrus vinaigrette: In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper until fully combined.
  4. Assemble the salad: Place the arugula in a large serving bowl. Arrange the citrus segments and avocado slices over the greens.
  5. Dress and serve: Drizzle the vinaigrette evenly over the salad. Sprinkle the toasted pistachios over the top. Serve immediately for the best texture.

Notes

  • To segment citrus easily, slice off the top and bottom ends first, then stand the fruit on a cutting board and cut away the peel and white pith in strips following the curve of the fruit.
  • You can substitute pecans or slivered almonds for pistachios if needed.
  • This salad works well as a light lunch or a healthy side salad for grilled meat.

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