Spring Citrus Salad
A fresh Spring salad with juicy citrus slices, crunchy cucumbers, creamy avocado—light, healthy, and mostly perfect for any season.
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A delicious brunch salad filled with mixed ripe fruits and vegetables. This is one of those recipes that just makes you feel good after you eat it. I always save a bowl for later as an after meal snack. It tastes so fresh and bright. One great salad recipe blueprint for your favorite fruits and vegetables.
What Ingredients Are In Spring Citrus Salad?
Exactly what you’d expect to see for Spring fruits and vegetables. A perfect opportunity as well to add in some baby spinach or blanched asparagus.
- Pink grapefruit.
- Blood orange.
- Clementine.
- Kiwi.
- English cucumber.
- Avocado.
- Mayonnaise.
A simple vinaigrette and fresh herbs is all you need to spruce up this salad. This salad is totally about highlighting the flavor of ingredients, so you don’t need any strong flavors. Olive oil, Dijon, fresh lemon, and basil add the perfect touch. Keep it simple. Let the produce do that talking.
How Do You Build a Spring Citrus Salad?
Pick some of your favorite fruits and fresh vegetables to start.
Next you’ll want to cut up your vegetables and fruits to be sure that you can spoon or fork a few pieces per bite. The best part of this recipe comes with the assembly. Start by randomly scattering mounds of each ingredient on a platter to create a gorgeous spread. Serve this up for a nice breakfast get together or a simple outdoor picnic.
Spring Citrus Salad
Allergens: Citrus
Diet: Vegan Vegetarian Low-Lactose
Ingredients
- 1 avocado, sliced thin
- 2 - 3 mini cucumbers, thinly sliced
- 1 small grapefruit, peeled and cut into wedges
- 1 blood orange, peeled and sliced into rounds
- 3 clementines, peeled and segmented
- 2 kiwis, peeled and thinly sliced
- 1/2 cup fresh basil leaves, divided
- 1 lemon, juiced
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil, plus extra for drizzling
- Kosher salt
Preparation
- In a large mixing bowl, whisk together the lemon juice, dijon, olive oil, and kosher salt to taste. Set aside.
- Toss the sliced cucumber, grapefruit, clementines, blood orange, kiwi fruit, and half the fresh basil in the vinaigrette and lightly toss. Taste for seasoning.
- Arrange fruits on a platter in your preferred design making sure to layer with wedges of avocado. Finish the salad by drizzling the remaining vinaigrette all over and remaining basil.
