Roasted Citrus and Avocado Salad
Craving something vibrant, fresh, and absolutely stunning on the plate? This Roasted Citrus and Avocado Salad delivers all that and more. Sweet, tangy citrus roasted to perfection meets creamy avocado and a light, flavorful dressing for a salad that’s as refreshing as it is satisfying.
I whipped up this salad on a whim during a winter citrus haul, and it instantly became a go-to. It’s perfect as a light lunch, a side dish, or even a centerpiece for a special occasion. Plus, it’s easy to prepare and bursting with color, making it a total showstopper.
Why You’ll Love This Roasted Citrus and Avocado Salad
- Packed with Flavor: The caramelized citrus adds a unique depth to this salad, balanced by creamy avocado.
- Gorgeous Presentation: Bright citrus hues and creamy avocado slices make this salad a feast for the eyes.
- Healthy and Refreshing: It’s full of nutrients and feels light yet satisfying.
- Simple Yet Sophisticated: Easy to make but elegant enough for entertaining.
How to Make It
This salad is all about simplicity and letting the fresh ingredients shine.
The first step is roasting your citrus. Slice oranges and grapefruits into rounds, sprinkle them with a touch of olive oil, and roast them in the oven until they caramelize slightly. This process enhances their natural sweetness while adding a subtle smoky depth.
While the citrus cools, prepare the avocado by slicing it into creamy, bite-sized pieces. For extra freshness, you can add tender greens like arugula or baby spinach as the base. Once everything is ready, arrange the roasted citrus and avocado on a platter, layering for a beautiful presentation.
The salad comes together with a quick drizzle of dressing made from olive oil, fresh lemon juice, honey, and a pinch of salt and pepper. Finish with a sprinkle of toasted nuts or seeds for crunch, and you’re ready to serve.
Make Ahead Method
This salad is best assembled fresh, but some parts can be prepped in advance:
- Roast the citrus: Roast the slices up to a day ahead and store them in an airtight container in the fridge. Bring them to room temperature before assembling.
- Prepare the dressing: Whisk the dressing together and store it in the fridge for up to 2 days. Give it a good shake before using.
- Slice the avocado at the last minute: To keep it fresh and avoid browning, slice the avocado right before serving.
Pro Tips
- Choose ripe avocados: Slightly firm avocados will hold their shape better in the salad.
- Mix up the citrus: Use a variety like navel oranges, blood oranges, and grapefruit for a stunning color palette and flavor variety.
- Roast to perfection: Keep an eye on the citrus as it roasts to prevent burning. The edges should caramelize but not dry out.
- Add texture: Toasted almonds, pistachios, or pumpkin seeds provide a crunchy contrast to the creamy avocado and juicy citrus.
Storage Options
- Fridge: Store leftover salad in an airtight container for up to 1 day, but note that the avocado may brown slightly. To minimize this, drizzle a little lemon juice over the avocado before storing.
- Dressing: Store extra dressing in the fridge for up to 2 days.
Tools for This Recipe
- Baking Sheet: Essential for roasting the citrus evenly.
- Sharp Knife: Makes slicing citrus and avocado a breeze.
- Citrus Juicer: For squeezing fresh lemon juice for the dressing.
- Serving Platter: A large platter makes it easy to layer the salad beautifully.
FAQs
Q: Can I use bottled citrus juice instead of fresh?
A: Fresh citrus is highly recommended for the best flavor, but in a pinch, you can use high-quality bottled juice for the dressing.
Q: What greens work well in this salad?
A: Arugula, baby spinach, or mixed greens all pair beautifully with the citrus and avocado.
Q: How do I keep the avocado from browning?
A: Toss the avocado slices in a little lemon or lime juice before adding them to the salad.
Variations and Substitutions
- Add Protein: Top with grilled chicken or shrimp for a heartier meal.
- Switch the Nuts: Try toasted hazelnuts, pecans, or sunflower seeds for a different flavor profile.
- Herbs: Fresh mint or cilantro adds a burst of freshness to the salad.
- Dairy Option: Crumbled feta or goat cheese pairs wonderfully with the citrus and avocado.
A Burst of Sunshine
This Roasted Citrus and Avocado Salad is like sunshine on a plate—perfect for brightening up any meal or gathering. Whether you serve it as a side or let it shine as the star of the table, it’s bound to impress. I’d love to hear how this salad turned out for you! Drop your tips, tweaks, or rave reviews in the comments below.
Roasted Citrus and Avocado Salad
Ingredients
- 2 oranges sliced into rounds
- 1 grapefruit sliced into rounds
- 1 tablespoon olive oil for roasting
- 1 avocado sliced
- 2 cups baby arugula or mixed greens
- 1/4 cup toasted nuts almonds, pistachios, or pumpkin seeds
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Arrange citrus slices on a baking sheet, drizzle with olive oil, and roast for 10–15 minutes, until slightly caramelized.
- Let the roasted citrus cool while preparing the avocado and greens.
- Arrange arugula on a serving platter, then layer the roasted citrus and avocado slices on top.
- Whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and sprinkle with toasted nuts before serving.
