You know those meals that don’t feel heavy, don’t require turning on the oven, and somehow still feel like real food? This citrus salad is exactly that.

It’s one of those recipes that looks fancy enough to serve to guests, but is honestly so easy that you could throw it together half-awake on a Sunday afternoon. Bright oranges, juicy grapefruit, creamy avocado, crunchy pistachios, fresh herbs - every bite hits a little differently in the best way.

This is the salad I make when:

I’m craving something fresh after a few comfort-food-heavy days
I want a side dish that steals the show
I need a quick lunch that doesn’t feel boring
Or I just bought citrus and avocados and don’t want them to go bad (we’ve all been there)

If you’re someone who thinks salads are sad, I need you to trust me on this one.

Why You’ll Love This Citrus Salad

Let’s talk about why this works so well, because it’s not just “pretty food.”

The citrus (orange + grapefruit) brings sweetness and tang
The avocado adds creaminess and makes it feel filling
The pistachios give you crunch and a slightly salty bite
Fresh herbs (mint is my favorite here) brighten everything
The dressing ties it all together without overpowering anything

It’s light, but not skimpy. Fresh, but still satisfying. And it somehow feels fancy even though it’s made from very simple ingredients.

This is also a great “gateway salad” for people who don’t normally love salads.

Ingredients

For the Salad

Mixed greens (arugula, spring mix, or baby greens)
oranges
grapefruit
ripe avocados
Pistachios (shelled)
Fresh mint leaves (or basil, if that’s what you have)
Optional: crumbled feta or shaved parmesan
Optional: citrus zest (orange or grapefruit)

For the Dressing

Olive oil
Fresh citrus juice (orange or grapefruit)
Honey or maple syrup
Dijon mustard
Salt & freshly cracked black pepper

How to Make Braised Beef Pot Pie

Step 1: Prep Your Citrus

Peel your oranges and grapefruit, removing as much of the white pith as you can. Slice into segments or chunks - whatever feels easiest. Don’t worry about perfection here.

If juice runs everywhere, that’s actually a good thing. Save it for the dressing.

Step 2: Slice the Avocado

Cut your avocado in half, remove the pit, and slice into wedges. If your avocado is perfectly ripe, take a moment to appreciate that win.

Step 3: Make the Dressing

In a small jar or bowl, whisk together:

Taste it. Adjust as needed. This is your moment.

Step 4: Assemble

Add your greens to a large bowl or platter. Layer on the citrus, avocado, pistachios, and herbs. Drizzle with dressing just before serving.

Finish with a pinch of salt, some citrus zest, and cheese if you’re using it.

Let’s Talk Citrus for a Second

If you’ve ever cut into a grapefruit and thought, why do people eat this, I promise this recipe changes things.

When grapefruit is paired with:

a little sweetness from orange
fat from avocado
salt from pistachios and cheese

…it completely transforms. The bitterness softens, the flavor becomes balanced, and suddenly it makes sense.

If you’re nervous, start with more orange than grapefruit and adjust next time. This recipe is very forgiving.

Ways to Customize This Salad

This salad is extremely adaptable, which is one of the reasons I love it so much.

Here are a few easy swaps:

Add grilled chicken or shrimp to make it a full meal
Swap pistachios for almonds or walnuts
Use blood oranges when they’re in season
Add shaved fennel for extra crunch
Toss in pomegranate seeds for color and sweetness

It’s one of those recipes you can make slightly different every time and never get bored.

When I Love Serving This

This citrus salad is perfect for:

Brunch spreads
Dinner parties when you need a fresh side
Light lunches
Holiday meals that need something bright
Days when cooking feels like too much

It’s especially good in the colder months when citrus is at its peak and you’re craving something that feels alive and fresh.

Final Thoughts

If you’re trying to eat more simply, more seasonally, or just want food that feels good without being complicated, this salad deserves a spot in your rotation.

It’s proof that good food doesn’t have to be fussy. Sometimes it’s just fresh ingredients, a good dressing, and letting everything shine.

Let me know how you serve it - as a side, a lunch, or straight out of the bowl standing at the counter (no judgment here).

Looking for more salad recipes? Try my popular recipes below:

Yield: 4 servings