Citrus Avocado Salad with Chili Crisp
on Jan 31, 2024, Updated Dec 10, 2024
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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 add 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.
Why You’ll Love This Recipe
This citrus salad is a special and flavorful dish to make whenever you want a salad for any main meal, or an appetizer for a dinner party, especially when it comes to winter citrus.
- Quick: With a total of 15 minutes and no cooking time, this salad is a fun one to serve when you just want a small salad to serve alongside dinner.
- Has a kick: Because of the chili crisp, this salad has a special kick and balance that pairs nicely with the citrus and the freshness of the mint.
- Nutrient-packed: You get healthy fats from avocados, Vitamin C, and antioxidants.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
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 perfectly for this salad.
Avocado: The creaminess from the avocado is going to pair really nicely with the tangy taste of 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 a hint of spice that works really well with all the other components.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Use your favorite citrus: Use any of your favorite citrus or anything you have on hand. You can just use oranges, or add blood orange, tangerine, anything you can find!
- Add your avocados last to prevent any bruising or mushing.
- If you don’t want this spicy, you can remove the chili crisp, and sub with a squeeze more of juice.
- While we’re using mint here, you can also use fresh basil as another herb option.
How to Make Citrus Avocado Salad
Step 1: 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.
Step 2: On a plate, arrange your citrus. Then top with your avocado wedges, and torn mint leaves around the plate, seasoning with salt and pepper and chili crisp.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve this citrus salad recipe? We have you covered!
- Dinner: Steak with Balsamic Glazed Mushrooms, or Tandoori Roasted Chicken and Potatoes are great pairings with this salad. Our Steak Frites Recipe is also a great dinner to serve with this salad.
- Sides: Serve with a Roasted Red Kuri Squash Soup for a Fall or winter-themed dinner party to balance out the cheese in the soup, or serve with Paprika Roasted Baby Potatoes.
- Appetizers: Shrimp Cocktail with Old Bay Mayo make a great starter with this salad, or opt to serve with Roasted Olives with Feta, Garlic & Citrus, or Burrata and Steak Crostini.
Citrus Avocado Salad FAQs
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, red onion, or nuts like walnuts, almonds, pistachios, pecans, or pine nuts.
There are so many amazing citrus varieties in the winter! Such as grapefruit, lemons, oranges, or, kumquats.
More Salad Recipes
If you do make this Citrus Avocado Salad with Chili Crisp recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Citrus Avocado Salad with Chili Crisp
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.
Notes
- Use your favorite citrus: Use any of your favorite citrus or anything you have on hand. You can just use oranges, or add blood orange, tangerine, anything you can find!
- Add your avocados after the citrus to prevent any bruising or mushing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious salad as we head into winter citrus season! I hope you enjoy!
Couldn’t be easier or more delicious. A keeper!
Hi Janet, so happy to hear you loved this recipe! Thanks for your review!