Fresh Citrus salad with lemon vinaigrette is a bright, tangy side dish that’s as unique as it is delicious! It features an array of beautifully sliced ​​citrus fruits layered with avocado and sweet roasted beets, garnished with fresh basil and crunchy pine nuts.
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Citrus salad video
Watch my video tutorial and see how easy it is to make this citrus salad. It’s an unexpected crowd favorite!
Simple recipe for citrus salad
The seasonal citrus found in my citrus salad recipe is one of my favorite parts of the winter season. It has a bright, fresh taste, and I think it looks simply amazing. The colors just pop and look so appetizing. This salad sparkles on a Christmas table.
This citrus salad is easy to make and assemble when ready to serve. Simply mix the dressing and slice the grapefruit, orange, blood orange, tangerine and beetroot, then store them separately in the fridge. When you’re ready to serve, slice the avocado, place the salad on the platter, then drizzle with the dressing.
How to prepare beets for citrus salad
I’ve long suspected that most people who don’t love beets have only enjoyed them out of a can. If that’s you, I hope you’ll give them another chance and try making them at home. They are so much sweeter and tastier than anything you can get out of a jar.
We love having roasted beets on hand to toss over veggies, like my Roasted Beet Salad or Shuba. To roast the beets, wrap each one in foil, bake at 400ËšF for one hour, then cool and refrigerate for up to 4 days. You can also use my preferred method, ready in just 30 minutes: Instant Pot Beets. Make sure you use disposable gloves, as beets will stain your hands and clothes. Be careful!
Citrus salad ingredients
I love the variety of fruit in my citrus salad, but you can use any citrus you prefer. Don’t miss my variation ideas below to make this salad to your liking.
- Citrus fruit – sliced ​​grapefruit, orange, blood orange and tangerine (optional) – You can also use tangerines, tangelos or any citrus fruit (except lemon and lime which are too juicy).
- Roasted beets – peeled and sliced. Follow my easy Roasted Beet Salad recipe or my quick instructions for Instant Pot Beets to soften and sweeten the beets. If you prefer, you can replace the beets with strawberries or leave them out.
- Avocado – this creamy addition gives such a wonderful texture to the salad. Slice just before serving, so they don’t brown.
- Pine nuts – If you have time, lightly toast pine nuts in a frying pan over medium-low heat until golden (5 minutes), stirring often.
- Basil – fresh basil leaves add so much flavor and freshness to the dish. You can substitute fresh mint if needed.
- Sweetened Lemon Vinaigrette Dressing – I add a little more honey than in my original dressing to balance the acidity.
Variations
This citrus salad tastes great on its own, but to feed more people or make it more robust, try these additions:
- Cheese – include slices of burrata or mozzarella, sprinkles of feta or shaved parmesan
- Nuts – swap pine nuts for cashews, almonds or pistachios, or go nut-free with pumpkin seeds
- Green – add microgreens over the top or arrange the salad on a bed of baby spinach or kale
- No, no – skip arugula as it is too peppery, and onion as it overpowers the light flavors of citrus and vinaigrette
How to make citrus salad recipe
This beautiful salad looks amazing on a plain white serving platter that shows off the bright colors. I’d love to see how you arrange the salad, so share your photos on Instagram!
- Make the dressing – Shake the ingredients for the dressing in a jar and set aside.
- Slice citrus – Peel and slice the citrus fruit and spread on a large rimmed serving plate. To easily peel citrus, cut off the top and bottom, then cut the peel away from the sides with a sharp knife.
Arrange the citrus slices on a large rimmed serving platter. A variety of citrus are nice here for color and flavor.
- Add avocado – Slice the pitted and halved avocado and air it out over the plate.
- Add beets – layer sliced ​​beets around citrus and avocado.
- Garnish with roasted pine nuts and chopped basil.
- Dress and serve the salad with freshly cracked pepper.
What to serve with citrus salad
This fresh citrus salad recipe lightens up so many hearty winter recipes with pops of color and bright citrus flavor. Here are some of the dishes we like to serve together with:
Add a bright and fresh flavor to your meal with this delicious and beautiful citrus salad recipe. You’ll love the light flavors that go perfectly with tasty main dishes, and the bright colors make the meal so much fun. Try this for your next Christmas party or splurge for an eye-catching accessory that will make everyone smile.
Citrus salad
Portions: 6 portions as side dishes
Lemon vinaigrette dressing
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Make the dressing – Add the ingredients to the dressing in a jar and shake until mixed and creamy. Set aside.
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Slice Citrus – Cut off the citrus peel and slice the citrus into rings. Place the citrus fruit on a large rimmed plate while you slice it.
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Add avocado – Peel, core and thinly slice the avocado. Place on the platter around the citrus fruit.
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Add beets – Peel and slice the beetroot into wedges or rings if the beetroot is smaller and put them on the plate, alternating between the citrus and the avocado.
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Garnish – Sprinkle pine nuts all over the top and add a generous amount of torn fresh basil leaves.
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Dress and serve – If the dressing separates, shake before using. Just before serving, drizzle the dressing all over the top. Add some freshly cracked pepper to taste and serve.
Do forward – Beetroot can be roasted 3 days in advance and refrigerated. Mix the dressing and slice citrus and beetroot, cover and refrigerate separately for up to 6 hours. When ready to serve, slice the avocado and arrange the salad as directed. Well dressed, the salad is best enjoyed immediately.
Variations:
- Cheese – if you want to add to it, try burrata, fresh mozzarella, feta or parmesan shavings.
- Nuts – try roasted cashews, pistachios or pepitas (pumpkin seeds) for a nut-free version
- Substitute beetroot with strawberries, more avocado or more citrus.
- Green – try microgreens sprinkled on top. You can also start with a light bed of baby spinach leaves.
- What to avoid – I tried with arugula and thought it was too peppery. I also avoid onions because they are overpowering.
247kcal Calories17g Carbohydrates2g Protein21g Fat
Nutrition facts
Citrus salad
Amount per portion
% daily value*
* Percent daily values ​​are based on a 2000 calorie diet.
More holiday-worthy salad recipes
Salad recipes don’t have to be boring! Whether it’s pretty and filled with seasonal produce, like this citrus salad recipe, or perfectly tossed with yummy dressing, these great salad recipes give your menu a festive feel: