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Avocado Citrus Salad

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Juicy citrus is paired with creamy avocado, spicy arugula and toasted pine nuts to create this simple, show-stopping salad.

Arugula Citrus Salad with Avocado and Toasted Pine Nuts - The Lemon Bowl

After a glorious week without winter boots and jackets during our San Francisco vacation, returning home to record low temperatures and below freezing wind chills was a bit brutal. To help ease the blow, I decided to transport our tastebuds back to California with this Avocado Citrus Salad with Arugula and Toasted Pine Nuts. 

California Thai Salad - The Lemon Bowl

One of the many reasons I live to travel is the inspiration I bring back to the kitchen from the local foods and ingredients I discover throughout my trip.  Case in point: my Aunt Sabrina has been telling me about Berkeley Bowl, a local grocery store, for years.

California Oranges - The lemon Bowl

Literally, within moments of stepping foot inside the produce section, I immediately understood why. Let’s just say the produce sections in California are a far cry from what we have in West Michigan. I’ve never seen so many beautiful varieties of citrus fruits in my life.

Segmenting Grapefruit - The Lemon Bowl

Speaking of citrus, February is National Grapefruit Month which thrills me to no end. Not only is grapefruit sweet, juicy and naturally low calorie but it’s also packed with vitamins and nutrients. Whole fruit is my preferred source of juice because you get the fiber and other nutrients that typically go to waste with processed fruit juices.

Avocado Citrus Salad with Arugula and Toasted Pine Nuts - The Lemon Bowl

For even more California sunshine, I added bright pummelos and minneola tangelos to this colorful salad. Just 1/4 of a pummelo gives you 100% of your daily Vitamin C requirement – music to this mom-of-toddler’s ears! To balance the spicy arugula I added creamy avocado and toasted pine nuts as a finishing touch.

Have you created any meals recently inspired from your travels? I’d love to hear your stories and recipes.

Your fork is waiting.

4.34 from 3 votes
Arugula Citrus Salad with Avocado and Toasted Pine Nuts - The Lemon Bowl
Print
Avocado Citrus Salad
Prep Time
10 mins
Total Time
10 mins
 
Juicy citrus is paired with creamy avocado, spicy arugula and toasted pine nuts to create this simple, show-stopping salad.
Course: Salad
Servings: 4
Calories: 167 kcal
Author: Liz DellaCroce
Ingredients
  • 4 cups baby arugula
  • 1 Sunkist pink grapefruit segmented
  • 1 Sunkist minneola segmented
  • 1 Sunkist pummelo segmented
  • 1 avocado thinly sliced
  • 1/2 red onion thinly sliced
  • 1 juice of Sunkist lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
US Measurements - Convert to Metric
Instructions
  1. Spread arugula out on a big platter and top with citrus segments, avocado slices and red onion slices.
  2. Drizzle platter with lemon juice and olive oil. Sprinkle with salt and pepper then toss lightly before serving.
Nutrition Facts
Avocado Citrus Salad
Amount Per Serving
Calories 167 Calories from Fat 80
% Daily Value*
Total Fat 8.9g 14%
Saturated Fat 1.2g 6%
Polyunsaturated Fat 7.7g
Sodium 307mg 13%
Total Carbohydrates 21.2g 7%
Dietary Fiber 5.2g 21%
Sugars 9.4g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Sunkist has compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

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Reader Interactions

Comments

  3. I think we’re finally settled into the 50s here… but when I was out in Louisiana, I just loved how we could sit outside and eat a leisurely lunch.

    I’m often making a big salad like this and then loading it with grilled salmon or another protein. If only summer were here and we could eat this outside, right?

    Reply

  6. I want to travel to Cali on the citrus salad train! This sounds so good…exactly what I’m craving as it’s snowing cats and dogs outside!

    Reply

  14. I’m so over the ridiculous wind chill right now. Didn’t know it was grapefruit month! I’ve been eating more grapefruit lately for breakfast. Great way to start the day. I do get inspired by my travels. This past summer, I went to Mt. Rushmore then posted about my trip and a raspberry jalapeno jam that was inspired by pie we ate out there. I know totally random but it brings back memories!

    Reply

  16. I love the Berkeley Bowl! I could spend hours in their bulk bins! And yes, oh the citrus! It grows wild out there, and I used to just pick oranges off my trees and squeeze into champagne on Sundays. Why did I ever move again?

    Reply

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