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Winter Citrus & Avocado Salad

Peak desert winter on a single plate: jewel-toned blood orange and grapefruit, buttery avocado, and a vinaigrette sweetened the way the valley does best — with a Medjool date. It comes together in twenty minutes and looks like you fussed for an hour.

Finished winter citrus and avocado salad on a ceramic platter
Prep
20 min
Cook
0 min
Serves
4
Diet
Vegan

Ingredients

  • 2 blood oranges
  • 1 ruby grapefruit
  • 1 navel orange
  • 2 ripe avocados, sliced
  • 4 cups bitter greens (frisée or arugula)
  • 2 tbsp toasted pistachios, chopped
  • Flaky sea salt, to finish

Date vinaigrette

  • 1 Medjool date, pitted
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Pinch of salt & pepper

Method

  1. Make the vinaigrette: soak the date in 2 tbsp warm water for 5 minutes, then blend with the oil, vinegar, Dijon, salt, and pepper until smooth. Loosen with a splash of water if needed.
  2. Slice the top and bottom off each citrus, stand it upright, and cut away the peel and pith following the curve of the fruit. Slice into rounds and catch any juice.
  3. Spread the greens across a large platter. Arrange the citrus rounds and avocado slices over the top.
  4. Drizzle generously with the date vinaigrette and any reserved citrus juice.
  5. Scatter with pistachios and a pinch of flaky salt. Serve right away, while the avocado is at its silkiest.

Chef's note: This salad loves a cold plate. Chill the platter for ten minutes before building it — a small trick that keeps everything bright in the desert heat.