Description
A fresh and vibrant Spring Citrus Salad featuring a colorful assortment of citrus fruits, avocado, kiwi, and mini cucumbers, all tossed in a tangy lemon-Dijon vinaigrette and garnished with fresh basil. Perfectly light, vegan, and bursting with bright flavors, this salad is ideal for a refreshing starter or side dish.
Ingredients
Salad 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
Vinaigrette
- 1 lemon, juiced
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil, plus extra for drizzling
- Kosher salt, to taste
Instructions
- Prepare the vinaigrette. In a large mixing bowl, whisk together the freshly squeezed lemon juice, Dijon mustard, olive oil, and kosher salt to taste until well combined. Set the vinaigrette aside.
- Toss the fruits and vegetables. Add the thinly sliced mini cucumbers, grapefruit wedges, clementine segments, blood orange rounds, kiwi slices, and half of the fresh basil leaves to the bowl with the vinaigrette. Gently toss everything together to coat evenly. Taste and adjust seasoning if needed.
- Assemble the salad. Arrange the tossed fruit and cucumber mixture artfully on a serving platter. Layer the thin avocado slices evenly across the top of the salad.
- Finish and garnish. Drizzle the remaining vinaigrette over the arranged salad. Sprinkle the remaining fresh basil leaves on top as a fragrant garnish. Drizzle a little extra olive oil if desired.
Notes
- Use fresh, ripe citrus fruits for the best flavor and juiciness.
- For a creamier salad, you can add a handful of toasted nuts or seeds.
- This salad is best served immediately to enjoy the fresh textures, but can be refrigerated for up to 2 hours.
- Adjust the amount of Dijon mustard and lemon juice in the vinaigrette to balance tanginess and heat to your preference.
- Make sure to peel the citrus fruits carefully to avoid bitterness from the pith.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
