Citrus Avocado Salad with Orange Tahini Vinaigrette Recipe
A refreshing and vibrant Citrus Avocado Salad featuring mixed greens, arugula, juicy Cara Cara and Blood Oranges, creamy avocados, and tangy feta cheese, all brought together with a zesty Orange Tahini Vinaigrette and honey-toasted walnuts for crunch. This healthy salad combines sweet, savory, and nutty flavors perfect for a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Toasted Walnuts
- 2 cups raw walnuts
- 2 tablespoons honey
- Flaky sea salt, to taste
Salad
- 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
Orange Tahini Vinaigrette
- 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
Instructions
- Toast the walnuts: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, toss 2 cups of raw walnuts with 2 tablespoons of honey until evenly coated. Spread them on the baking sheet in a single layer and bake for 10-12 minutes until toasted and fragrant. Remove from the oven and immediately sprinkle with flaky sea salt. Let cool while preparing the rest of the salad.
- Prepare the vinaigrette: In a glass jar or small bowl, combine 1/4 cup extra virgin olive oil, 1/4 cup orange juice, 1/4 cup tahini, 2 tablespoons apple cider vinegar, 2 tablespoons chopped fresh chives, 1 teaspoon honey, and salt and pepper to taste. Shake or whisk vigorously until the vinaigrette is smooth and emulsified.
- Assemble the salad: In a large salad bowl, combine 6 cups mixed greens (such as shredded Tuscan kale) and 2 cups arugula. Toss the greens with about half of the prepared vinaigrette to lightly coat. Add the sliced oranges, avocado slices, cubed or crumbled feta cheese, and the cooled toasted walnuts. Gently toss the salad to combine all ingredients well.
- Serve: Serve immediately to enjoy the fresh textures and flavors. The salad pairs wonderfully with grilled chicken or fish for a complete meal, or it can stand alone for a light, nutritious option.
Notes
- Use a variety of oranges like Cara Cara and Blood Oranges for a colorful, flavorful citrus burst.
- Adjust the honey in the vinaigrette and walnuts to your preferred sweetness level.
- For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit entirely.
- The salad is best served fresh to preserve the creaminess of the avocado and crispness of the greens.
- Leftover vinaigrette can be stored in the refrigerator for up to 3 days; shake well before using.
