Fresh Citrus Salad with lemon vinaigrette is a bright, tangy side dish that is equally unique and delicious! It has a variety of beautifully sliced citrus fruits layered with avocado and sweet roasted beets, garnished with fresh basil and crunchy pine nuts.
This post may contain affiliate links. Read my disclosure policy.
Citrus Salad Video
Watch my video tutorial and see how easy it is to make this citrus salad. It’s an unexpected crowd-favorite!
Easy Citrus Salad Recipe
The in-season citrus featured in my Citrus Salad recipe is one of my favorite parts of the winter season. It has a bright, fresh flavor, and I think it looks simply stunning. The colors just pop and look so appetizing. This salad sparkles on a holiday table.
It’s easy to make this citrus salad and assemble it when ready to serve. Simply mix the dressing and slice the grapefruit, orange, blood orange, tangerine, and beet, and then store them each separately in the fridge. When ready to serve, slice the avocado, arrange the salad on the platter, and then drizzle the dressing.
How to Prepare Beets for Citrus Salad
I have long suspected that most people who don’t love beets have only enjoyed them out of a can. If that is you, I hope you give them another chance and try cooking them on your own. They are so much sweeter and tastier than anything you can get out of can.
We love to keep roasted beets on hand to toss over greens, like my Roasted Beet Salad, or Shuba. To roast the beets, wrap each in foil, bake at 400ËšF for an hour, then cool and store in the fridge for up to 4 days. You can also use my preferred method, ready in just 30 minutes: Instant Pot Beets. Make sure you wear disposable gloves since beets will stain your hands and clothes, so be careful!
Citrus Salad Ingredients
I love the variety of fruit in my citrus salad, but you can use whatever citrus you prefer. Don’t miss my variation ideas below to make this salad to your tastes.
- Citrus fruit – sliced grapefruit, orange, blood orange, and tangerine (optional) – You could also use mandarins, tangelos, or any citrus fruit (except lemon and lime which are too zingy).
- Roasted beets – peeled and sliced. Follow my easy Roasted Beet Salad recipe or my fast Instant Pot Beets instructions to soften and sweeten the beets. If you prefer, swap the beets with strawberries or leave them out.
- Avocado – this creamy addition adds 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 skillet on medium-low heat until golden (5 minutes), tossing frequently.
- 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 bit more honey than in my original dressing to balance the acidity.
Variations
This citrus salad tastes amazing by itself, 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 with cashews, almonds or pistachios, or go nut-free with pumpkin seeds
- Greens – add microgreens over the top or arrange the salad on a bed of baby spinach or kale
- No, No’s – skip arugula since it’s too peppery, and onion because it overpowers the light flavors of the citrus and vinaigrette
How to Make Citrus Salad Recipe
This beautiful salad looks stunning on a plain white serving dish that showcases the bright colors. I’d love to see how you arrange the salad, so share your photos on Instagram!
- Make the dressing – Shake the dressing ingredients in a mason jar and set aside.
- Slice citrus – Peel and slice the citrus fruit into slices and spread onto the serving dish. To peel citrus easily, cut off the top and bottom, then slice the skin away from the sides with a sharp knife.
Arrange citrus slices on a large rimmed serving platter. A variety of citrus is nice here for color and flavor.
- Add avocado – Slice the pitted and halved avocado and fan it out across the platter.
- Add beets – layer sliced beets around citrus and avocado.
- Garnish with toasted 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 alongside:
Add a bright and fresh flavor to your meal with this delicious and beautiful citrus salad recipe. You’ll love the light flavors that pair perfectly with savory main dishes, and the pops of bright color add so much fun to the meal. Try this for your next Holiday party or potluck for a crowd-pleasing side dish that makes everyone smile.
Citrus Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings as a side
Lemon Vinaigrette Dressing
-
Make the Dressing – In a mason jar, add the dressing ingredients and shake until combined and creamy. Set aside.
-
Slice Citrus – Cut away the citrus peels and slice the citrus into rings. Arrange citrus on a platter as you slice it.
-
Add Avocado – Peel, pit, and thinly slice the avocado. Arrange on the platter around the citrus.
-
Add Beets – Peel and slice the beets into wedges or rings if the beets are smaller, and add them to the platter, layering between the citrus and avocado.
-
Garnish – Sprinkle pine nuts all over the top and add a generous amount of torn fresh basil leaves.
-
Dress and Serve – If the dressing separates, re-shake before using. Just before serving, drizzle the dressing all over the top. Add some freshly cracked pepper to taste if desired and serve.
Make Ahead – Beets can be roasted 3 days ahead and refrigerated. Mix the dressing and slice the citrus and beet, cover and store separately in the fridge for up to 6 hours. When ready to serve, slice the avocado and arrange the salad as directed. Once dressed, the salad is best enjoyed right away.
Variations:
- Cheese – if you want to add it, try burrata, fresh mozzarella, feta, or parmesan shavings.
- Nuts – try toasted cashews, pistachios, or pepitas (pumpkin seeds) for a nut-free version
- Substitute beets with strawberries, more avocado, or more citrus.
- Greens – try micro greens sprinkled over the top. You can also start with a light bed of baby spinach leaves.
- What to Avoid – I tested with arugula and found it too peppery. I also avoid onions because they are overpowering.
More Holiday-Worthy Salad Recipes
Salad recipes don’t have to be boring! Whether it’s beautiful and packed with seasonal produce, like this citrus salad recipe, or perfectly tossed with yummy dressing, these great salad recipes give your menu a festive flair:
