Citrus & Avocado Salad (Bright, Fresh, and Exactly What Winter Needs)
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This is the salad I crave when winter starts to feel a little long.
Juicy citrus, creamy avocado, peppery greens, and just enough crunch to keep things interesting. It’s light but satisfying, fresh without feeling like a sacrifice — and it comes together in minutes.
The dressing is simple on purpose. A drizzle of Milanese Gremolata Olive Oil brings garlic, parsley, and lemon notes that pair perfectly with the citrus, and a touch of Grapefruit White Balsamic adds brightness and balance without tipping things sweet. Nothing heavy, nothing complicated — just clean flavors that work.
I love this as a starter, a side, or even lunch with a piece of good bread. It’s one of those recipes that feels refreshing the moment you take a bite — and sometimes that’s exactly what we need.
Citrus & Avocado Salad
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A fresh winter salad with citrus, creamy avocado, and greens, finished with Milanese Gremolata Olive Oil and a light drizzle of Grapefruit White Balsamic.
Ingredients
- 2 oranges (or a mix of orange and grapefruit), peeled and sliced
- 1–2 ripe avocados, sliced
- 2 cups arugula or mixed greens
- ¼ cup walnuts, toasted (optional)
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2 tablespoons Milanese Gremolata Olive Oil
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1–2 teaspoons Grapefruit White Balsamic Vinegar
- Salt and freshly ground black pepper, to taste
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½–1 teaspoon whole-grain mustard (optional)
Directions
- Arrange citrus slices, avocado, and greens on a serving plate.
- Scatter toasted walnuts over the top, if using.
- Drizzle with Milanese Gremolata Olive Oil, then finish with Grapefruit White Balsamic.
- If using whole-grain mustard, whisk it lightly with the olive oil before drizzling over the salad.
- Season with salt and pepper to taste.
- Serve immediately.