This Citrus Avocado Salad with Zesty Honey Dijon Vinaigrette is the perfect summer salad. Fresh citrus, creamy avocado, and baby arugula, all tossed together with a zesty vinaigrette that’s so easy to make and so good for you. This will be your go-to salad this summer.
This post is sponsored by Maille.
It’s been so long since I posted a salad recipe on the blog. Which is crazy, because I eat salads all the time! Salads are usually my first option for dinner, because I usually don’t have time to cook anything during the week. But I hesitate to put salad recipes on the blog because I feel like salads are so simple! Does anyone really need a salad recipe? Does a salad even count as a recipe? I have so many questions! But one thing I know for sure is that this citrus salad is too good not to share.
Tropical Salad Perfection
If there’s such a thing as a summer salad, this is it. Fresh orange, grapefruit, and avocado? All my favorite tropical fruits on one plate (yes, avocado is a fruit!). I usually have all these ingredients on hand, so this is a really simple salad to throw together for a weeknight dinner or a backyard bbq with friends and family. And did I mention there is no cooking involved?! Zero. Which is perfect because during the summer, it’s too hot to even look at your stove, much less turn it on!
What makes this citrus salad extra special is the vinaigrette. It’s SO GOOD! This vinaigrette is made with olive oil, Maille Honey Dijon Mustard, orange juice, and lemon. I love Maille Honey Dijon Mustard because it’s the perfect balance of sweet and tangy. It really adds a special little kick to the salad. Plus, the ingredient list is made up of real, simple ingredients like water, vinegar, mustard seed, and honey. I know a product is good when I can actually pronounce all the ingredients, so this is a huge win!
As an added bonus, citrus, vinegar and leafy greens are great for your immune system. That means this salad is not just delicious, it’s also good for you. Now that’s what I call a super salad!
The recipe… (aka the best vinaigrette ever!)
Like I said, the vinaigrette is really the star of this dish. To make the vinaigrette, pour the ingredients for the dressing into a mason jar, close the lid tightly, and shake until combined. It honestly couldn’t be easier. If you have any dressing left over (highly unlikely given how delicious it is!), store in the same mason jar in the fridge for up to 5 days.
To prepare the salad, toss the dressing with some leafy greens (I used arugula, but you can use whatever you like), then top with sliced oranges, grapefruit, and avocadoes. I also added some fresh mint and cashews for garnish.
You can enjoy this citrus salad for lunch or dinner, or serve it as a side salad along with Baked Jerk Chicken and Elote. If you’re looking for even more summer recipe ideas, try joining Maille’s Facebook Group: the My Maille Community. The My Maille community was launched just a year ago and is already one of the most successful Food Groups on Facebook! Joining is a great way to discover new recipes and make new friends.
Substitutions
This salad is really customizable and can adapt to whatever you have in your pantry and fridge. You can also vary the ingredients based on the season.
For a winter salad, try using Tuscan kale or spinach. You can also substitute the naval oranges for blood oranges, which are usually on sale during the winter months.
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Citrus Avocado Salad with Zesty Honey Dijon Vinaigrette
Ingredients
Salad
- 4 cups arugula
- 2 medium oranges, sliced (I used naval oranges)
- 1 large pink grapefruit, sliced
- 2 large avocados, thinly sliced
Zesty Honey Dijon Vinaigrette
- 1/4 cup
Maille Honey Dijon Mustard - 1/4 cup orange juice
- 1/4 cup olive oil
- juice and zest of 1 lemon
- coarse salt and pepper, to taste
Instructions
- Make the vinaigrette by adding Maille Honey Dijon Mustard, orange juice, olive oil, lemon juice and zest, and salt and pepper into a mason jar. Secure lid tightly and shake to combine.
- Toss arugula with about half of the vinaigrette. Transfer to a salad bowl and top with sliced oranges, grapefruit, and avocadoes. Drizzle on more vinaigrette. Garnish with mint and nuts (optional). Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
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