Name: Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups raw walnuts; 2 tablespoons honey; Flaky sea salt, to taste; 6 cups mixed greens (such as shredded Tuscan kale); 2 cups arugula; 3 oranges, sliced (Cara Cara and Blood Oranges recommended); 2 avocados, sliced; 1 cup cubed or crumbled feta cheese; 1/4 cup extra virgin olive oil; 1/4 cup Florida’s Natural® Brand Orange Juice; 1/4 cup tahini; 2 tablespoons apple cider vinegar; 2 tablespoons chopped fresh chives; 1 teaspoon honey; Kosher salt and black pepper, to taste

Jump to Recipe· 4.4 from 5 reviews

If you’re craving a salad that bursts with fresh, vibrant flavors and a luscious creamy dressing that ties everything together beautifully, this Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe is an absolute must-try. Featuring a delightful mix of crunchy toasted walnuts, juicy orange slices, buttery avocado, and tangy feta, all brought to life by a uniquely rich and zesty orange tahini vinaigrette, it’s a celebration of texture and taste that feels both nourishing and indulgent. This salad effortlessly balances bright citrus notes with nutty creaminess, making it perfect for a light lunch, a stunning side, or even a show-stopping addition to your next gathering.

Ingredients You’ll Need

A white bowl filled with a salad on a white marbled surface shows the first layer of dark green arugula leaves spread evenly. On top are three halved avocados, light green inside, positioned around the bowl. Bright orange blood orange slices and deep red blood orange pieces lay beside the avocado. There are also white cheese cubes scattered in the salad. Walnuts, light brown with a rough texture, are sprinkled across the top along with a drizzle of olive oil and a sprinkle of black pepper. In the background, orange and blood orange segments are laid on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are approachable yet carefully selected to create a harmonious blend of flavors and textures. From the toasted walnuts adding crunch and sweetness to the fresh greens providing earthiness and the oranges delivering juicy brightness, each component plays a key role in crafting this unforgettable Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe.

2 cups raw walnuts: Toast them with honey to bring out their natural crunch and subtle sweetness.
2 tablespoons honey: Adds gentle sweetness to balance the tangy and savory elements.
Flaky sea salt: A finishing touch that enhances all the flavors while providing crisp bursts of saltiness.
6 cups mixed greens (Tuscan kale shredded): The hearty base that offers texture and nutrition.
2 cups arugula: Gives a peppery kick to complement the other greens.
3 oranges (Cara Cara and Blood Oranges): Sliced for juicy, citrusy bursts of color and zest.
2 avocados, sliced: Adds creamy richness that pairs beautifully with the vinaigrette.
1 cup cubed or crumbled feta cheese: Brings a tangy, savory note to round out the flavor profile.
1/4 cup extra virgin olive oil: The smooth, fruity base of our vinaigrette.
1/4 cup Florida’s Natural® Brand Orange Juice: Packs punchy citrus flavor into the dressing.
1/4 cup tahini: Offers a nutty, creamy depth that makes the vinaigrette truly unique.
2 tablespoons apple cider vinegar: Adds bright acidity to balance the richness.
2 tablespoons chopped fresh chives: Provides a fresh, mild onion flavor that lifts the dressing.
1 teaspoon honey: Rounds out the vinaigrette with a touch of sweetness.
Kosher salt and black pepper: Essential seasonings to taste, bringing all components together.

How to Make Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe

Step 1: Toast the Walnuts

Start by heating your oven to 375 degrees Fahrenheit and lining a baking sheet with parchment paper. Toss the raw walnuts with honey directly on the sheet so each nut is lightly coated in a sticky sweetness. Pop them into the oven for about 10 to 12 minutes until they’re perfectly toasted, filling your kitchen with a nutty, caramelized aroma. Once out, spread the walnuts in a single layer and sprinkle flaky sea salt atop while they’re still warm for that irresistible sweet-salty crunch.

Step 2: Whip Up the Orange Tahini Vinaigrette

While your walnuts are toasting, it’s time to combine the vinaigrette ingredients. In a glass jar or bowl, mix extra virgin olive oil, Florida’s Natural® Brand Orange Juice, tahini, apple cider vinegar, chopped fresh chives, honey, kosher salt, and black pepper. Shake or whisk vigorously until the dressing is smooth, creamy, and well emulsified. This vibrant vinaigrette is where the salad’s magic really begins, offering a luxurious texture with bold, bright citrus notes that beautifully marry all the salad components.

Step 3: Assemble the Salad

Gather your mixed greens and arugula into a large salad bowl, giving them a gentle toss with about half of the orange tahini vinaigrette so every leaf is lightly coated without becoming soggy. Next, layer in your sliced oranges and avocados, then scatter over the crumbled feta cheese. Finally, sprinkle the toasted walnuts on top for that satisfying crunch. Give everything a delicate toss to combine the layers, making sure not to bruise the avocado or break the tender orange slices. Now it’s ready to serve—it’s a bowl full of vibrant color, flavor, and texture.

How to Serve Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe

A fresh salad is shown in a white bowl, filled with dark green arugula leaves as the base layer. On top, there are thinly sliced rounds of blood orange and bright orange citrus fruit arranged on one side, with several slices of deep red beets on the other. Creamy white cubes of cheese are scattered throughout, along with clusters of brown walnuts adding texture. A smooth, light green avocado half is placed on one side, thinly sliced but kept together. The salad is lightly sprinkled with cracked black pepper and herbs. The bowl sits on a white marbled surface with some wooden utensils nearby and peeled citrus pieces in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this salad further, consider adding a sprinkle of toasted sesame seeds or a handful of pomegranate arils for an extra pop of color and a hint of tartness. Fresh herbs like mint or basil can also brighten the dish beautifully, enhancing the citrus and tahini flavors with their aromatic freshness. A final drizzle of extra vinaigrette just before serving can bring even more zing and creaminess.

Side Dishes

This salad pairs wonderfully with grilled chicken or roasted fish, making it perfect for a light yet satisfying meal. It also matches well alongside hearty grain bowls or warm flatbreads, adding a refreshing counterpoint to richer, savory dishes. Whether as a main or a side, it complements a wide array of summer and springtime menus.

Creative Ways to Present

For something fun, serve the Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe in individual mason jars, allowing the layers of greens, fruit, cheese, and walnuts to show through. Alternatively, build it on a large platter as a colorful centerpiece for brunch or a dinner party—arranging the orange slices and avocado artfully makes the salad as much a feast for the eyes as it is for the palate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can happen if you’re super popular at dinner), store the salad components separately to maintain texture and freshness—keep the greens in one container, the vinaigrette in another, and the toasted walnuts in an airtight jar. Avocado can brown quickly, so slice it fresh or sprinkle with a little lemon juice if prepping ahead.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended, especially because the greens and avocado won’t hold up well. The toasted walnuts and vinaigrette can be frozen separately if needed, but for peak flavor and texture, it’s best to prepare the salad the day you plan to enjoy it.

Reheating

Since this is a fresh salad, reheating is not necessary. If you want a warm twist, gently reheat the toasted walnuts before tossing them on the salad. Otherwise, enjoy every bite chilled or at room temperature to savor the bright citrus flavors and creamy textures at their best.

FAQs

Can I substitute the walnuts with another nut?

Absolutely! Pecans or almonds work beautifully as alternatives, offering their own unique crunch and flavor. Just be sure to toast them with honey as the recipe directs to retain that delightful sweet-savory balance.

Is it possible to make the orange tahini vinaigrette vegan?

Yes! Simply swap the honey with maple syrup or agave nectar to keep the dressing sweet and vegan-friendly without sacrificing flavor.

Can I prepare this salad ahead of time for a party?

You can prep most of the ingredients the day before, including toasting the walnuts and making the vinaigrette. However, toss the salad just before serving to keep the greens crisp and the avocado from browning.

What types of oranges are best for this salad?

Cara Cara and Blood Oranges are fantastic choices thanks to their sweet and colorful flesh, but navel oranges or Valencia oranges work just as well. The key is to slice them thinly so their juices enhance the salad without overwhelming it.

Can I add protein to make it more filling?

Definitely! Grilled chicken, shrimp, or even chickpeas can be great additions if you want to transform this salad into a more substantial meal without losing its fresh appeal.

Final Thoughts

There’s something truly special about the Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe. It’s fresh, flavorful, and feels just as indulgent as it is nutritious. Whether you’re sharing it with friends, serving it as a side, or enjoying it all to yourself, this salad brings sunshine to the table in every bite. I encourage you to give it a try and let the bright citrus and creamy tahini dressing brighten your day.

Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe

Ingredients You’ll Need