Dessert

Citrus Salad with Avocado, Beets, and Basil Recipe

ByCharlotte Montgomery December 6, 2025December 6, 2025

Introduction

This vibrant Citrus Salad combines a variety of juicy citrus fruits with creamy avocado and earthy roasted beets, topped with toasted pine nuts and fresh basil. It’s a refreshing, colorful dish perfect for a light lunch or a stunning side salad.

This image shows a salad on a white oval plate placed on a white marbled surface. The salad layers include round slices of orange, blood orange, and grapefruit in bright orange, red, and light pink colors spread across the plate. On top of these citrus layers are thick wedges of deep purple beetroot and curved slices of fresh green avocado arranged evenly around the plate. Scattered over everything are small beige pine nuts and fresh green basil leaves adding texture and color contrast. In the background to the right, there is a small glass jar with a yellow dressing and halved orange and lemon fruits. A silver fork is placed near the bottom right edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 grapefruit
1 orange
1 blood orange
1 tangerine (optional)
1 medium or 2 small roasted beets, peeled and sliced
1 large avocado, sliced
3 Tbsp pine nuts, toasted if desired
A handful of fresh basil leaves
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 tsp fine sea salt
1/4 tsp black pepper, freshly ground
1 tsp Dijon mustard
1 medium garlic clove, grated or pressed (about 1 tsp)
2 tsp honey

Instructions

Step 1: Make the dressing by combining olive oil, lemon juice, sea salt, black pepper, Dijon mustard, grated garlic, and honey in a mason jar. Shake vigorously until the dressing is creamy and well combined. Set aside.
Step 2: Prepare the citrus fruits by cutting away the peels and slicing each into thin rings. Arrange the citrus slices evenly on a large rimmed platter as you go.
Step 3: Peel, pit, and thinly slice the avocado. Arrange the avocado slices around and between the citrus on the platter.
Step 4: Peel and slice the roasted beets into wedges or rings, depending on their size. Layer the beet slices throughout the platter among the citrus and avocado.
Step 5: Sprinkle the toasted pine nuts evenly over the salad. Add a generous amount of torn fresh basil leaves on top for a fragrant finish.
Step 6: If the dressing has separated, give it another good shake. Just before serving, drizzle the dressing evenly over the salad. Optionally, add freshly cracked black pepper to taste.

Tips & Variations

Use blood orange or ruby red grapefruit for a sweeter, more vibrant salad.
Toast pine nuts in a dry skillet over medium heat until golden and fragrant for extra flavor.
Add a sprinkle of crumbled feta or goat cheese for a creamy, tangy twist.
For a vegan version, replace honey with pure maple syrup or agave nectar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. To prevent avocado from browning, add it just before serving or drizzle a little extra lemon juice over the slices. Reheat is not recommended; serve the salad chilled or at room temperature.

How to Serve

A white oval plate on a white marbled surface holds a colorful salad arranged in overlapping layers. The bottom layer consists of round slices of orange, blood orange, and grapefruit showing bright orange, deep red, and pale pink colors with a juicy texture. On top of the citrus, slices of deep red beetroot and green avocado fanned out in small half-moon shapes alternate across the plate. Small golden pine nuts are scattered over the salad, along with fresh green basil leaves adding a touch of brightness. To the right of the plate, sits a glass jar with yellow dressing inside, alongside halved lemon and orange. A silver fork lies on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted for this salad?

While raw beets can be used, roasting them enhances their natural sweetness and softens their texture, which complements the creamy avocado and juicy citrus better.

How do I keep the avocado from turning brown in the salad?

To minimize browning, slice the avocado just before assembling the salad and drizzle it with a little lemon juice. Serve the salad shortly after preparation for the best appearance and taste.