Best 3 Mango Orange Grapefruit Avocado And Pistachio Salad Recipes

**Tantalize your taste buds with a vibrant fusion of tropical flavors in this tantalizing Mango Orange Grapefruit Avocado and Pistachio Salad. This refreshing salad is a delightful symphony of textures and flavors, featuring juicy mango, sweet orange, tangy grapefruit, creamy avocado, and crunchy pistachios. Tossed in a zesty honey-lime dressing, this salad is a perfect balance of sweet, sour, and refreshing. Whether you're looking for a light and healthy lunch, a refreshing side dish, or a vibrant addition to your next potluck, this salad is sure to impress.**

**In addition to the main recipe, you'll also find variations for a zesty Orange Avocado Salad, a tropical Mango Grapefruit Salad, and a creamy Avocado Pistachio Salad. Each variation offers a unique combination of flavors and textures, allowing you to customize the salad to your preferences. With its vibrant colors, refreshing flavors, and simple preparation, this salad is a culinary delight that will leave you feeling energized and satisfied.**

Let's cook with our recipes!

AVOCADO AND GRAPEFRUIT SALAD

Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

Ingredients

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD

Grilled Sea Bass, Mango, Grapefruit and Avocado Salad image

Categories Fish Leafy Green Low Cal Low/No Sugar Wheat/Gluten-Free Grapefruit Mango Avocado Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

For fish:
2 tablespoons paprika
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground allspice
1/4 cup grapefruit juice
6 4- to 5-ounce sea bass fillets
For salad:
5 tablespoons grapefruit juice
1/4 cup olive oil
2 tablespoons Sherry wine vinegar
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh ginger
Nonstick vegetable oil spray
1 5-ounce package mixed baby greens (about 10 cups)
3 pink grapefruits, peel and pith cut away, segments cut from between membranes
2 large mangoes, peeled, pitted, thinly sliced
1 avocado, peeled, pitted, thinly sliced

Steps:

Make fish:
Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
Make salad:
Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.

PINK GRAPEFRUIT AND RADICCHIO SALAD WITH DATES AND PISTACHIOS

Pink Grapefruit and Radicchio Salad with Dates and Pistachios image

Provided by Melissa Clark

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pink or red grapefruits
2 medjool dates, pitted and thinly sliced
1/2 medium shallot, peeled and thinly sliced
Fine sea salt, to taste
1 small head radicchio, halved and cored
4 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped pistachio nuts
Freshly ground black pepper

Steps:

Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 14 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 433 milligrams, Sugar 18 grams

Tips:

Use ripe fruits: This will ensure that your salad is sweet and flavorful. You can tell if a mango is ripe by its color (it should be yellow or orange) and its texture (it should be slightly soft to the touch).
Choose fresh, flavorful oranges and grapefruits: Look for fruits that are heavy for their size and have smooth, unblemished skin. Avoid fruits that have any signs of bruising or decay.
Use ripe avocados: Avocados should be slightly soft to the touch and should yield to gentle pressure. Avoid avocados that are too hard or too soft.
Toast the pistachios: This will enhance their flavor and make them more crunchy. To toast pistachios, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance and store it in the refrigerator.
Assemble the salad just before serving: This will prevent the avocado from browning and the salad from getting soggy.

Conclusion:

With its vibrant colors and contrasting textures, this mango, orange, grapefruit, avocado, and pistachio salad is a feast for the eyes and the taste buds. The sweet and tangy fruits are perfectly complemented by the creamy avocado and crunchy pistachios. The dressing, made with lime juice, olive oil, and honey, adds a refreshing finishing touch. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover fruit.