Winter Citrus and Avocado Salad with Honey Dressing

Jump to Recipe

This winter citrus salad might not fix your holiday to-do list, but it will make your table look like it just came back from vacation. Slices of ruby red grapefruit, navel and jewel-toned blood oranges, plus creamy avocado are mixed together for perhaps the prettiest little moment of sunshine.

This salad is light without being boring, bold without trying too hard, and the perfect way to balance out all the rich comfort food I may have indulged in (cough, cough) this time of year. Bring it to a holiday party, keep it in your back pocket for brunch, or dress it up with nuts and cheese when you're feeling a little extra. It's going to be a hit--promise!

Winter citrus and avocado salad in a large pottery bowl with yellow salad servers, surrounded by salad plates, a pitcher of dressing, and a yellow striped towel.

Before moving to Charleston, we lived in south Florida, and besides the amazing warm weather, what I miss most about Florida this time of year is being smack-dab in the middle of citrus country during citrus season.

Honeybell oranges quickly became my favorite variety, and if you ever have the chance to try one, I'm pretty sure you'll be hooked too. They are sweet enough to stand in as dessert, and conveniently their season happens to be right around the holidays and New Year when I've cut back on cookies and ice cream.

They are fantastic in this winter salad, but if you can't find Honeybells (or tangelos) where you are, tangerines or navel oranges are a great option too.

What I love most is how this simple salad recipe leans into the season instead of fighting it. Just when the produce aisle starts to feel a little beige and cabbage-heavy, this vibrant salad swoops in to save the day. One bite and you'll understand exactly why this salad deserves a spot on your table.

Looking for more citrus-forward recipes? You'll love my grapefruit ranch water and leveled up Trader Joes sangria recipes. My ginger orange cranberry sauce isn't just for holiday turkey--it's also fantastic atop cheese on a cracker or swirled into a bowl of oatmeal.

You can't go wrong with a slice of key lime pie with graham cracker crust anytime of year--it's another recipe inspired by our time in Florida. Finally, my orange-glazed carrot pound cake recipe is a show-stopping dessert guaranteed to impress.

Ready to get to that citrus and avocado salad? Let's do it!

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
RECIPE GUIDELINES AND TEST KITCHEN TIPS
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

ruby red grapefruits
Honeybell or navel oranges
blood oranges
avocados
whole-grain mustard
honey
white wine vinegar
extra virgin olive oil
kosher salt
freshly ground black pepper
mixed baby greens

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Cutting the peel from grapefruit and oranges with a pink paring knife on a wooden cutting board.

First, use a paring knife to remove the peel and pith from the grapefruit, navel oranges, and 2½ blood oranges. Thinly slice the fruit into rounds.

Squeezing blood orange juice into a white bowl with a bowl of sliced citrus to the side.

Then, squeeze the remaining blood orange half into a small bowl.

Whisking blood orange vinaigrette in a white bowl.

Next, whisk the mustard, honey, and vinegar into the blood orange juice. Slowly whisk the olive oil into the vinaigrette mixture until emulsified. Season with salt and pepper to taste.

Halved, pitted, and sliced avocado on a wooden cutting board with a chef's knife.

Finally, peel, pit, and slice the avocado. Arrange the mixed greens on a large platter or in a bowl. Top with the avocado and citrus slices. Drizzle with the vinaigrette and serve.

Hint: If you aren't serving right away, wait to slice the avocados so they won't turn brown from oxidation. Or, squeeze some extra citrus juice over them.

Substitutions

Out of something? Need some ingredient substitutions? I've got you covered:

Citrus - The options for citrus are endless, so feel free to grab whatever looks the best. Regular grapefruit or pink grapefruit work great instead of ruby red; tangerines, mandarins, or tangelos are excellent instead of Honeybells or navel oranges; and Cara Cara oranges will give you a gorgeous pink tint if you want to use them instead of blood oranges.
Mixed Greens - For a little bite, use peppery arugula instead of mixed baby greens. Butter lettuce, baby spinach, or shredded kale are also great options.
Mustard - I love the texture whole-grain mustard gives to this dressing but feel free to use Dijon or stone-ground mustard instead.
Vinegar - Champagne vinegar, apple cider vinegar, sherry vinegar, or lemon juice are great substitutes for the white wine vinegar.
Honey - Instead of honey, use maple syrup or agave if you'd like.

Variations

Check out these additional ways to change up this recipe:

Citrus Salad with Tangy Cheese - This salad would be great with cheese added to it. For the best results, I recommend a mild cheese like goat cheese or feta cheese.
Mediterranean Citrus Salad - Add Kalamata olives, fresh mint leaves, sliced red onion, feta, and sliced fennel for a Medierranean-inspired salad.
Crunch - Top with your favorite toasted nuts--I like pistachios, pecans, almonds, or walnuts. Pomegranate seeds also add crunch plus a festive touch.
Protein Salad - Add sliced grilled chicken, roasted salmon, or seared shrimp to make this a main dish salad.

Equipment

Here's the equipment you'll need to make this recipe:

chef's knife
paring knife
measuring spoons
liquid measuring cup
small bowl
whisk

Storage

To refrigerate: You can store undressed salad with great results. (Dressed salad will become limp and wilted.) Transfer each ingredient to separate airtight containers and refrigerate for up to 1 day. (The avocado will turn brown once cut so it's best to wait to slice it until just before serving.) The dressing will last for up to 5 days in an airtight container in the fridge.

This salad doesn't freeze well.

Tasty Tip

A sharp knife is key to being able to cut the citrus into thin slices. If you don't have a very sharp paring knife, a serrated knife works great.

Frequently asked questions

Can I make this salad ahead of time?

You can slice the citrus and make the dressing in advance. Wait to slice the avocado and assemble the salad until just before serving.

Can I use pre-cut citrus?

You can, if it's stored in juice but pay attention to that label. Sometimes citrus sections are stored in syrupy mixtures which can alter the flavor of this salad.

How do I keep the avocado from browning?

Slice the avocado just before you're ready to serve. You can also squeeze some lemon or lime juice over the slices to keep them from browning (but they'll be on the tart side.)

My vinaigrette won't thicken. What can I add to it?

Try to whisk slower or shake the ingredients in a jar. If that still doesn't work, you may want to add some more mustard. It acts as the binder and will thicken things up.

My oranges and grapefruit are not as sweet as I hoped. Is there anything I can do?

First, make sure all the white pith is removed from the fruit. If you've done that and it still needs some help, add a little extra honey to the dressing.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this fresh citrus salad:

🍽Get the recipe