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Avocado Citrus Salad

    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. 

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    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.

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    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.

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    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.

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

    Avocado Citrus Salad

    4.50 stars average
    Juicy citrus is paired with creamy avocado, spicy arugula and toasted pine nuts to create this simple, show-stopping salad.
    PREP: 10 mins
    TOTAL: 10 mins
    Servings: 4


    • 4 cups baby arugula
    • 1 Sunkist pink grapefruit (segmented)
    • 1 Sunkist minneola (segmented)
    • 1 Sunkist pummelo (segmented)
    • 1 avocado (thinly sliced)
    • ½ red onion (thinly sliced)
    • 1 juice of Sunkist lemon
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon fresh cracked black pepper


    • Spread arugula out on a big platter and top with citrus segments, avocado slices and red onion slices.
    • Drizzle platter with lemon juice and olive oil. Sprinkle with salt and pepper then toss lightly before serving.


    Calories: 167kcalCarbohydrates: 21.2gProtein: 3gFat: 8.9gSaturated Fat: 1.2gPolyunsaturated Fat: 7.7gTrans Fat: 0gCholesterol: 0mgSodium: 307mgFiber: 5.2gSugar: 9.4g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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?

    2. 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!

    3. 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?

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