Description
A refreshing and vibrant Citrus Salad featuring a colorful medley of grapefruit, orange, blood orange, and tangerine combined with creamy avocado, roasted beets, and a flavorful homemade lemon-Dijon dressing, garnished with toasted pine nuts and fresh basil leaves. Perfect as a light appetizer or side dish.
Ingredients
Scale
Citrus Fruits
- 1 grapefruit
- 1 orange
- 1 blood orange
- 1 tangerine (optional)
Vegetables & Other Produce
- 1 medium or 2 small roasted beets (peeled and sliced)
- 1 large avocado (sliced)
- A handful of fresh basil leaves
- 1 medium garlic clove (1 tsp grated or pressed)
Nuts
- 3 Tbsp pine nuts (toasted if desired)
Dressing Ingredients
- 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
- 2 tsp honey
Instructions
- Make the Dressing: In a mason jar or small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, fine sea salt, freshly ground black pepper, Dijon mustard, grated garlic, and honey. Shake vigorously or whisk until the dressing is well combined, creamy, and emulsified. Set aside to allow flavors to meld.
- Slice Citrus: Using a sharp knife, carefully cut away the peels of the grapefruit, orange, blood orange, and tangerine if using. Slice the cleaned citrus into thin rings or rounds. Arrange the citrus slices attractively on a large rimmed platter as you slice them to create a colorful base.
- Add Avocado: Peel and pit the avocado, then thinly slice it. Distribute the avocado slices evenly around and between the citrus slices on the platter, adding creamy texture and richness to the salad.
- Add Beets: If not already done, peel and slice the roasted beets into wedges or rings based on their size. Layer the beet slices artistically on the platter among the citrus and avocado to add earthiness and vibrant color.
- Garnish: Sprinkle the toasted pine nuts evenly over the top of the arranged salad for crunch and nuttiness. Tear the fresh basil leaves and scatter them generously over the salad to introduce aromatic freshness.
- Dress and Serve: Before serving, shake the dressing again to re-emulsify if it has separated. Drizzle the dressing evenly over the salad just before serving to maintain freshness and texture. Optionally, finish with additional freshly cracked black pepper to taste. Serve immediately.
Notes
- Roasting beets ahead of time enhances their flavor and sweetness, but you can use pre-roasted beets for convenience.
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- This salad is best served fresh to preserve the texture of the avocado and citrus.
- Adjust the amount of honey in the dressing according to desired sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for roasting beets, if not pre-roasted)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Citrus Salad, avocado salad, roasted beets, pine nuts, Mediterranean salad, fresh basil, healthy salad, lemon dressing, light salad
