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Easy Avocado Citrus Arugula Salad Recipe

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4 from 74 reviews

A vibrant and refreshing Easy Avocado Citrus Arugula Salad combining peppery arugula, thinly sliced fennel, crisp cucumbers, assorted citrus fruits, creamy avocado, toasted pine nuts, and tangy lemon dressing. This salad is perfect for a light meal or side dish that bursts with fresh flavors and a delightful mix of textures.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 12 cups baby arugula (or spinach; mixed spring greens)
  • 1 to 2 large fennel bulbs
  • 6 medium cocktail cucumbers
  • 1 large avocado
  • 1 large orange
  • 2 large blood oranges
  • 1 large ruby grapefruit
  • 1/4 cup pine nuts
  • 1/3 cup grated parmesan cheese
  • 2 tbsp fresh chopped dill

Dressing Ingredients

  • 1/4 cup lemon juice (freshly squeezed; 2 to 3 lemons)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (or maple syrup)
  • Salt and pepper, to taste
  • 1 tbsp fresh chopped dill

Instructions

  1. Preparing the Fennel: Peel away any browned layers from the fennel bulbs and wash thoroughly. Using a mandolin slicer or sharp knife, slice the fennel very thinly to enhance its crisp texture in the salad.
  2. Preparing the Citrus: Using a sharp knife, cut off each end of the citrus fruits. Stand each fruit upright and carefully remove the peel and pith. Cut the fruit in half and then into sections, removing any seeds for easy eating.
  3. Slicing the Cucumbers: Thinly slice the cocktail cucumbers and place them into a bowl, ready to be added to the salad.
  4. Toasting the Pine Nuts: Preheat a medium frying pan over medium heat. Add the pine nuts and toast them until they are golden brown and aromatic, tossing occasionally to prevent burning. Remove from heat and transfer to a small bowl.
  5. Making the Lemon Dressing: Squeeze the juice from 2 to 3 lemons to yield 1/4 cup of lemon juice, straining out pulp and seeds. In a large measuring cup, combine the lemon juice, extra virgin olive oil, Dijon mustard, honey (or maple syrup), salt, pepper, and fresh chopped dill. Whisk vigorously until well blended.
  6. Assembling the Salad: In a large, deep salad bowl, layer baby arugula first, alternating with sliced fennel. Sprinkle sliced cucumbers and half of the toasted pine nuts over the top. Grate some parmesan cheese over the arugula using a potato peeler.
  7. Adding Citrus and Avocado: Arrange 2 to 3 pieces of citrus fruit randomly over the salad. Fan out the sliced avocado on top.
  8. Final Garnish and Dressing: Garnish with the remaining toasted pine nuts, additional grated parmesan cheese, and chopped fresh dill. Pour the prepared lemon dressing evenly over the salad and toss gently to combine before serving.
  9. Make Ahead Instructions: To prepare ahead, brush avocado slices with lemon juice to prevent browning. Cover the salad and refrigerate. Keep the dressing separate and add it just before serving for freshness.

Notes

  • Using a mandolin slicer for fennel ensures uniform thin slices and a better texture.
  • Remove seeds from citrus for a smoother bite without bitterness.
  • Toast pine nuts carefully over medium heat to avoid burning and develop their nutty flavor.
  • Brush avocado with lemon juice if making salad ahead to prevent discoloration.
  • Keep dressing separate until ready to serve to maintain salad freshness and texture.
  • Choose baby arugula for a peppery bite or substitute with spinach or mixed greens.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/easy-avocado-citrus-arugula-salad-recipe/