Citrus & Avocado Salad (Bright, Fresh, and Exactly What Winter Needs)

Name: Citrus & Avocado Salad
Prep time: 10 min
Total time: 10 min
Yield: 2-4
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); 2 tablespoons Milanese Gremolata Olive Oil; 1–2 teaspoons Grapefruit White Balsamic Vinegar; Salt and freshly ground black pepper, to taste; ½–1 teaspoon whole-grain mustard (optional)

January 12, 2026

Citrus & Avocado Salad at The Little Shop of Olive Oils

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

https://shopevoo.com

Servings

2-4

Prep Time

10 minutes

Cook Time

0 minutes

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)
2 tablespoons Milanese Gremolata Olive Oil
1–2 teaspoons Grapefruit White Balsamic Vinegar
Salt and freshly ground black pepper, to taste
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.