This avocado citrus salad recipe is one of my favorite salad recipes of all time. It’s simple, delicious, and bursting with flavor. The creamy avocado tastes amazing with the tart seasonal citrus. The jalapeno lends a touch of spice that’s immediately cooled by the refreshing cucumbers. Topped with crushed cashews for crunch and texture, this avocado citrus salad is a winner.

This is what I would consider a composed salad. Unlike chopped salads or tossed salads where all of the ingredients are added to the bowl and combined, this salad takes a little more time and care to assemble. The presentation is simple yet elegant. Perfect for a romantic dinner at home, or a beautiful summer dinner party. This salad is a showstopper.

If you enjoy this salad, try my Simple Butter Lettuce salad, Toasted Pine Nut and Cherry Salad, or my Ultimate Caesar Salad.

Avocado Citrus Salad - Healthyish Foods

About this Avocado Citrus Salad Recipe

This avocado citrus salad recipe would be great on a warm summer day with a chilled glass of Sauvignon blanc. Made from six simple ingredients, you can pull this salad together in no time. These fresh, seasonal ingredients taste so good when combined.

When serving this avocado citrus salad, you can plate it as pictured. Best enjoyed immediately. If you store this salad, make sure it is covered and refrigerated. DO NOT add the dressing or the salt until you are ready to serve it. Please keep in mind, that the avocado may begin to brown after it is peeled and sliced so take that into consideration when preparing this salad for friends or family.

Another pro tip is to chill your dishes in advance of plating. This adds a nice touch to your dinner service and makes the salad feel even more fresh and crisp! Simply place your salad plates in the refrigerator for 30-60 minutes before building the salads.

How to Make this Avocado Citrus Salad

Make the Dressing

Combine extra virgin olive oil, fresh squeezed lemon juice, honey, kosher salt and cracked black pepper. Whisk until well combined. Set aside.

Prepare the Orange

Wash and dry an orange and remove the ends. Slice the orange into evenly sized rounds. Peel the skin off of the rounds and set the orange slices aside.

Prepare the Other ingredients

Peel, pit and slice the avocado into evenly sized pieces, thinly slice the jalapeno and English cucumber. Option to use Persian cucumber instead. Add the salted cashews to a sealable bag and gently crush them using the back of a spoon or mallet. Finally, pinch some fresh basil leaves off of your basil plant.

Assemble the Salad

Grab two plates, and add a drizzle of dressing to the bottom of each plate. Use as much or as little dressing as you prefer. Option to drizzle dressing over everything once it is composed, but I like adding it to the bottom of the plate so you do not disrupt the beauty of the composed ingredients.

Next, add a few slices of orange to the plate. Layer on the slices avocado, sliced cucumber, and sliced jalapeno. Feel free to be creative. Top everything with crushed cashews and a few fresh basil leaves. Finish with a pinch of maldon sea salt and serve.

Frequently Asked Questions FAQ’s

How do you peel the orange that way? Simple slice the orange into evenly sized rounds and remove the outer peel. This is the easiest and cleanest way to prepare the orange. However, you could also segment or supreme your orange if you prefer.

What type of salt do you like to use? I like to finish this dish with a pinch of Maldon sea salt. Please keep in mind that salt extracts moisture. So only add the salt right before you serve this dish.

What other nuts can I use? The crushed salted cashews are really nice with this dish, but pistachios, toasted pine nuts or even sesame seeds would work too.

Avocado Citrus Salad - Healthyish Foods

Ingredient Health Facts

Oranges are loaded with immune boosting vitamin C and other essential vitamins and minerals. One orange provides 100% of your daily recommended intake of Vitamin C. (1)

Avocados are nutrient dense fruits that have a lot of health benefits. Research shows that they support the absorption of fat soluble vitamins, nutrients and minerals which can enhance the immune system. (2)

Jalapeños are low in calories and a great source of capsaicin. Capsaicin is the compound that gives jalapeños their spice. A study conducted on capsaicin shows that it “enhances the immune status” which means that capsaicin can help support our immune systems as well. (3)

How to Prep and Store this Salad

Best enjoyed immediately. However, components of this salad can be prepared ahead of time. The orange slices, sliced cucumber, crushed cashews, sliced jalapeno, and basil leaves can all be prepped ahead of time. However the avocado should be added immediately after slicing. This is because the avocado will oxidize and brown over time. Also, only add the dressing and the maldon sea salt when you are ready to serve.

Avocado Citrus Salad - Healthyish Foods

Avocado Citrus Salad

This avocado citrus salad recipe is one of my favorites. It’s simple, delicious, and bursting with flavor. The creamy avocado tastes amazing with the tart seasonal citrus.
4.50 from 6 votes
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Ingredients

Salad

  • 2 medium oranges
  • 1 small avocado, ½ per plate
  • 1 tablespoon jalapeno , thinly sliced
  • ¼ cup English cucumber, thinly sliced, Persian cucumber works too
  • 2 tablespoons salted cashews, crushed
  • few leaves basil , fresh
  • pinch Maldon sea salt

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice, fresh squeezed
  • ½ tablespoon honey
  • pinch kosher salt , to taste
  • few turns cracked black pepper, to taste

Instructions 

How to Make this Avocado Citrus Salad

    Make the Dressing

    • Combine extra virgin olive oil, fresh squeezed lemon juice, honey, kosher salt and cracked black pepper. Whisk until well combined. Set aside.

    Prepare the Orange

    • Wash and dry an orange and remove the ends. Slice the orange into evenly sized rounds. Peel the skin off of the rounds and set the orange slices aside.

    Prepare the Other ingredients

    • Peel, pit and slice the avocado into evenly sized pieces, thinly slice the jalapeno and English cucumber. Option to use Persian cucumber instead. Add the salted cashews to a sealable bag and gently crush them using the back of a spoon or mallet. Finally, pinch some fresh basil leaves off of your basil plant.

    Assemble the Salad

    • Grab two plates, and add a drizzle of dressing to the bottom of each plate. Use as much or as little dressing as you prefer. Option to drizzle dressing over everything once it is composed, but I like adding it to the bottom of the plate so you do not disrupt the beauty of the composed ingredients.
      Next, add a few slices of orange to the plate. Layer on the slices avocado, sliced cucumber, and sliced jalapeno. Feel free to be creative. Top everything with crushed cashews and a few fresh basil leaves. Finish with a pinch of maldon sea salt and serve.

    Notes

    This avocado citrus salad recipe would be great on a warm summer day with a chilled glass of Sauvignon blanc. Made from six simple ingredients, you can pull this salad together in no time. These fresh, seasonal ingredients taste so good when combined.
    When serving this avocado citrus salad, you can plate it as pictured. Best enjoyed immediately. If you store this salad, make sure it is covered and refrigerated. DO NOT add the dressing or the salt until you are ready to serve it. Please keep in mind, that the avocado may begin to brown after it is peeled and sliced so take that into consideration when preparing this salad for friends or family.
    Another pro tip is to chill your dishes in advance of plating. This adds a nice touch to your dinner service and makes the salad feel even more fresh and crisp! Simply place your salad plates in the refrigerator for 30-60 minutes before building the salads.

    Nutrition

    Serving: 1serving, Calories: 376kcal, Carbohydrates: 30g, Protein: 6g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Sodium: 103mg, Potassium: 870mg, Fiber: 11g, Sugar: 14g, Vitamin A: 722IU, Vitamin C: 98mg, Calcium: 79mg, Iron: 2mg