Citrus Avocado Salad with Chili Crisp

5 from 1 vote

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Citrus Avocado Salad with Chili Crisp

Citrus Avocado Salad with Chili Crisp

Make this citrus avocado salad with chili crisp for an easy, weeknight, wintertime side. This citrus salad is top-tier; the flavor, the tang, the texture – not only is this so easy to make, but it’s one of our favorite ways to use citrus, especially when it’s so abundant in the Winter. We’re topping it off with a crunchy chili crisp and fresh mint leaves, that adds the perfect spice and freshness to round out this salad.

Pair this citrus salad with Crispy Skin Salmon, Italian Pecorino Meatballs in Marinara Sauce, or Garlic Herb Roasted Chicken.

Citrus Avocado Salad with Chili Crisp

What ingredients do you need for this citrus avocado salad?

Assorted Citrus Fruit: We’re using an assortment for our citrus, such as assorted oranges, blood oranges, and grapefruit. Meyer lemons are also great here. Really any sort of citrus variation you can get your hands on will work perfect for this salad.

Avocado: The creaminess from the avocado is going to pair really nicely with the tangy taste from the citrus.

Mint: To add some earthiness to our dish, we’re using mint. We love the flavor mint adds to this dish, adding a nice freshness to our tangy citrus and creamy avocados! Feel free to add any fresh herbs of your choosing, though, such as fresh basil or parsley.

Extra Virgin Olive Oil: Since we’re not mixing a vinaigrette, the olive oil acts as our dressing, and then mixes with our citrus juice and the chili crisp right in the serving platter.

Chili Crisp: A crunchy chili oil, or chili crisp, is going to be a really nice addition to add onto our salad. It adds the hint of spice that works really well with all the other components.

Citrus Avocado Salad with Chili Crisp

How do you make this winter citrus salad recipe?

Prep The Ingredients

  • With a paring knife, peel your oranges and slice lengthwise into ¼-½ inch slices. You can also segment each citrus after slicing off the outer skins with your paring knife if you prefer that.

Plate and Serve

  • On a plate, arrange your citrus. Then top with your avocado wedges, and torn mint leaves around the plate, seasoning with salt and pepper. 
  • Finish with a generous drizzling of olive oil all around the salad ingredients, finishing off with chili crisp.
Citrus Avocado Salad with Chili Crisp

Tips, Tricks and Substitutions

What are some additional ingredients you’d garnish with? If you’re not a fan of mint, we would garnish with some fresh basil, or parsley. Want to add some sweetness? We think honey is a great addition that pairs beautifully with our citrus and avocado. If you’re looking for more of a crunch, we love adding pomegranate seeds, or nuts like walnuts, almonds, pistachios, pecans, or pine nuts.

What is considered winter citrus? There are so many amazing citrus varieties in the winter! Such as grapefruit, lemons, oranges or, kumquats.

Citrus Avocado Salad with Chili Crisp

Check out some of our other favorite salad recipes!

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Citrus Avocado Salad with Chili Crisp
5 from 1 vote

Citrus Avocado Salad with Chili Crisp

Make this citrus avocado salad with chili crisp for an easy, weeknight, wintertime side. This citrus salad is top-tier.
Prep: 15 minutes
Total: 15 minutes
Servings: 2

Ingredients 

  • 3 small to medium assorted citrus, such as navel oranges, cara cara oranges, mandarin oranges, grapefruit, blood orange and Meyer lemon
  • 1 avocado, quartered and sliced 1/4 inch wedges
  • 8 to 12 mint leaves, roughly torn
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil and chili crisp, for drizzling, amount up to your preference

Instructions 

  • With a paring knife, peel your oranges and slice lengthwise into ¼-½ inch slices. You can also segment each citrus after slicing off the outer skins with your paring knife if you prefer that.
  • On a plate, arrange your citrus. Then top with your avocado wedges, and torn mint leaves all around the plate, seasoning with salt and pepper.
  • Finish with a generous drizzling of olive oil all around the salad ingredients, finishing off with chili crisp.

Nutrition

Calories: 164kcal, Carbohydrates: 9g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 8mg, Potassium: 510mg, Fiber: 7g, Sugar: 1g, Vitamin A: 317IU, Vitamin C: 11mg, Calcium: 22mg, Iron: 1mg
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