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Avocado and Citrus Salad

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  • Prep 15 min
  • Total 15 min
  • Servings 3
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This is one heckuva salad if I have any say in this life.
by: Bev Cooks
Updated Sep 5, 2014
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  • 2 avocados, diced
  • 2 naval oranges, peels removed and cut into wedges
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup fresh or frozen peas (thawed)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped chives
  • 2 tablespoons finely chopped parsley
  • 2 cups mixed greens
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup toasted pepitas (optional)


  • 1
    In a bowl, combine the orange wedges, tomatoes and peas. Toss to combine.
  • 2
    In another small bowl, whisk together the olive oil, mustard, lemon juice, and a good pinch of salt and pepper.
  • 3
    Add the diced avocado to the bowl, along with the parsley and chives. Pour the dressing over the salad and toss to combine.
  • 4
    Serve avocado salad with grilled chicken or steak. Garnish with toasted pepitas if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Summer lovin' had me a blaaaaast.
    Summer lovin' happened so faaaast.
    I met a girl, crazy for meeeee.
    I met a boy, cute as can beeeee.

    Oh, hi! I was just enjoying this sweltering summer day by standing in front of 13 fans singing this hit tune from the movie Grease. You know how when you sing into a fan it makes your voice all shaky? That's fun.


    Sooo today I have a supah summery salad to show ya! OH, know what else is fun? ALLITERATION. (Please don't delete me from your life.) This salad has it all, dudes. You get juicy explosions from orange wedges, creamy action from the cubed avocado, a nice acidity from the mustard and lemon, bursts of little fresh cherry tomatoes here and there. Oh, it just goes on and on.

    But you're a little more than ticked now that you have that song stuck in your head, aren't you?


    Alright, so we have a couple of avocados, some garden greens, tomatoes, a lemon, some Dijon, etc. etc. (Not pictured: PEAS, because my husband walked in with them after the shot and was all, heeeey you should totally add these! And I said okay.)

    In a leetle bowl, you'll just start by combining the orange segments, tomatoes and peas. Tossidy toss.

    Then, in another leetle bowl, you'll just whisk together some olive oil, lemon juice and Dijon mustard. But I forgot to photograph it because I think my hair was on fire or something.

    Then ya just toss the avocado, chopped chives and parsley and the dee-larsh-ous dressing into the bowl. Tooooossidy toss toss.

    Just look at this. We had it along side a gorgeous grilled flank steak because our souls lead us that direction.

    All the textures, all the flavors, UGH. It makes me a little emotional that it's not in my mouth right now.

    An oh! After I shot these I sprinkled on some toasted pepitas, to make things right in my life. I just thought I'd show you what they look like in case you're like, what the wonkalonk are pepitas?

    Uh-well-a-well-a-well-uh-huh. Tell me more, tell me more!


    Bev enjoys musicals. Obvi. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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