Best 7 Avocado And Citrus Salad Recipes

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Indulge in a refreshing and vibrant culinary experience with our Avocado and Citrus Salad, a symphony of flavors that tantalizes the taste buds. This salad celebrates the perfect harmony between creamy avocados, tangy citrus fruits, and a medley of fresh herbs. Accompanying this delightful dish are three additional recipes that explore the versatility of avocados and citrus: a tangy Avocado and Orange Dressing, a zesty Citrus Vinaigrette, and a refreshing Citrus and Avocado Agua Fresca. Embark on a culinary journey that showcases the vibrant flavors of fresh produce, creating a symphony of tastes that will invigorate your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
  • Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
  • Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
  • Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
  • In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
  • In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
  • Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE



Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette image

Provided by Cathy Halter

Categories     Fruit     Leafy Green     Tuna     Avocado     Fennel     Healthy     Tangerine     Self

Yield Makes 2 servings

Number Of Ingredients 18

4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
Dressing
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
  • Dressing
  • Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

ROASTED CITRUS AND AVOCADO SALAD



Roasted Citrus and Avocado Salad image

Provided by Alison Roman

Categories     Salad     Leafy Green     Low Carb     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Lemon     Orange     Avocado     Healthy     Low Cholesterol     Bon Appétit     Small Plates

Number Of Ingredients 9

1 blood or Valencia orange, sliced 1/8" thick, seeds removed
1 Meyer or regular lemon, sliced 1/8" thick, seeds removed
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 small red onion, thinly sliced
2 tablespoons fresh Meyer or regular lemon juice
1 bunch watercress or arugula, thick stems trimmed
1/2 cup fresh mint leaves
1 avocado, cut into wedges

Steps:

  • Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
  • Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
  • Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
  • Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE



Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette image

This is a delicious summer salad. Great as a dinner salad with some grilled chicken or fish, or as a side. This is my first experience with kale, and I'm hooked! Add nuts (walnuts, cashews, slivered almonds), sunflower seeds, or dried fruit (cranberries or cherries) for some added texture and deliciousness! I also like to add thinly sliced red bell peppers or Shepherd peppers; it is a salad, anything goes! The citrus vinaigrette is light and refreshing. Sometimes I want a sweeter vinaigrette, hence the addition of marmalade. Apricot would work well, too. A great summertime salad.

Provided by debbie eckstein

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 12

6 cups shredded kale
1 avocado - peeled, pitted, and cubed
½ mango - peeled, seeded, and cubed
⅓ cup chickpeas (garbanzo beans)
⅓ cucumber, thinly sliced
6 tablespoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon orange juice
1 tablespoon sunflower seed kernels, or to taste
1 teaspoon Dijon mustard
½ teaspoon poppy seeds
½ teaspoon orange marmalade, or to taste

Steps:

  • Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
  • Stir avocado, mango, chickpeas, and cucumber into kale.
  • Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 25.6 g, Fat 30 g, Fiber 7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 139.8 mg, Sugar 5.4 g

REFRESHING CITRUS, MIXED GREENS, AND AVOCADO SALAD



Refreshing Citrus, Mixed Greens, and Avocado Salad image

A flavor-bursting citrus and mixed greens salad with a refreshing vinaigrette

Provided by Marilena Leavitt

Categories     Winter Salad

Time 10m

Yield 4 servings

Number Of Ingredients 16

For the salad:
2 cups mixed tender greens
2 medium, sweet Cara Cara oranges
1 small avocado, sliced thinly
¼ cup toasted hazelnuts, chopped (or almonds)
¼ cup pomegranate arils
--- black & white sesame seeds (optional)
For the vinaigrette:
5 TBSP. extra virgin olive oil
1 TBSP. white balsamic vinegar
2 TBSPS. fresh orange juice
1 TBSP. shallot, minced
½ tsp. honey
--- sea salt
--- freshly ground pepper
¼ tsp. finely grated lemon zest

Steps:

  • Peel the oranges with a sharp knife, removing as much of the pith as possible. Remove any seeds and slice the oranges very thinly. Peel and slice the avocado.
  • To make the vinaigrette, combine all the ingredients in a mason jar and shake well. Dip a piece of the greens into the mixture to taste and adjust the seasoning, if necessary.
  • Divide the salad greens among four plates (or use a large shallow bowl for group service). Place the sliced oranges and the avocado slices on top of the greens. Add the pomegranate arils and the toasted nuts. Sprinkle some sesame seeds on the avocado slices (if using).
  • Drizzle some of the vinaigrette over the salad or serve.

CITRUS SALAD WITH PEANUTS AND AVOCADO



Citrus Salad With Peanuts and Avocado image

There's really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit - citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don't lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn't crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it's offset with some fatty pieces of avocado and some fresh herbs.

Provided by Tejal Rao

Categories     brunch, dinner, lunch, quick, salads and dressings, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 blood oranges
2 grapefruits
2 tangerines
1 ripe avocado
1/4 cup fish sauce
2 tablespoons packed light-brown sugar
1 tablespoon rice-wine vinegar
1 shallot, minced
1 handful mint leaves
1 handful cilantro leaves
1/2 cup roasted, salted peanuts, roughly chopped

Steps:

  • Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into 1/2-inch-thick rounds. Roughly dice the avocado.
  • Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1498 milligrams, Sugar 30 grams, TransFat 0 grams

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)



Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta) image

Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.

Provided by Julia Moskin

Categories     salads and dressings, seafood, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
4 black peppercorns
2 dried bay leaves
1 pound fresh shrimp, peeled and deveined
2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
2 tablespoons chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
1 tablespoon chopped fresh oregano or thyme
1/8 teaspoon Dijon mustard
1 ripe avocado
Whole lettuce leaves, for serving

Steps:

  • Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
  • Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
  • When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
  • Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
  • When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

Tips:

  • Choose ripe avocados: Ripe avocados are easier to peel and have a creamier texture.
  • Use a sharp knife: A sharp knife will help you make clean, even cuts.
  • Peel and slice the avocados: To peel an avocado, cut it in half lengthwise and remove the pit. Then, use a spoon to scoop out the flesh and slice it.
  • Segment the citrus fruits: To segment a citrus fruit, cut off the ends and then use a sharp knife to cut along the membranes. Then, gently pull the segments apart.
  • Add some herbs: Herbs like cilantro, mint, or basil can add a pop of flavor to the salad.
  • Don't overdress the salad: A light dressing is all you need to enhance the flavors of the avocado and citrus fruits.
  • Serve immediately: This salad is best served immediately after it is made.

Conclusion:

This avocado and citrus salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also very easy to make. With just a few simple ingredients, you can create a delicious and satisfying meal.

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