Simply Citrus & Avocado Salad

Aug 30, 2015

600px-(20-365)_Orange_(5202381803)The following is hardly a recipe—it’s so easy to throw together. This would actually be more of a winter salad in California, since oranges are in season in January, so I’m cheating on the seasonal thing a bit here…But it’s certainly tasty on a warm summer evening.

2 medium navel oranges
2 large, ripe avocados
4-5 cups organic arugula or watercress
⅓ cup toasted pecans or walnuts
2 heaping Tbs. whole grain mustard
2 teaspoons honey
1 teaspoons lemon juice
1 teaspoons balsamic vinegar
Salt and pepper to taste
1 tablespoon olive oil




Arrange nuts on a baking sheet. Bake at 300ºF for 10-15 minutes, stirring every 2-3 minutes to toast. You will start to smell them when they are done. And they will smell AMAZING. Remove from oven and let cool. Roughly chop and set aside.

Wash and dry the arugula in a salad spinner. Arrange it on a platter to form a bed for the oranges and avocados.

Cut avocados in half, remove the pit and then use a large spoon to remove each half from the skin, still intact. Then slice thinly as pictured and arrange in rows on top of the arugula.

Cut of the top and bottom of each orange, then cut off or peel off the skin. Cut the oranges in half and then into thin slices. Arrange in alternating rows with the avocados.

To make the mustard dressing, whisk together mustard, honey, lemon juice, balsamic, salt, pepper and olive oil in a bowl. Taste and add more honey if you want it sweeter, more lemon or balsamic if you want it more tangy.

Drizzle dressing over salad.

Top with toasted, chopped nuts.

Serves 4






Read about Laura Derr and Laura’s Mobile Kitchen in “Creative Types.”

Her business, recipes, and observations may be viewed at

Try Laura’s other recipes:
Beet Cabbage Slaw with Lime Dressing
Gluten Free Chocolate Raisin Muffins
Weekend Frittata

Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup
Strawberry Port Ice Cream
Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad
Summer Quinoa with Watermelon & Lime

Lemon Curd Berry Tart
Curried Veggie Stew
Creamy Spiced Oatmeal with Pumpkin Seeds
Coq au Vin with Whole Grain Mustard & Onions
Chili Cornmeal Tart
Turmeric Eggs with Tomatoes and Caramelized Onions
Kitchen Sink Cookies
Garlic Toasties
Nectarine Sauce with Limoncello & Lavender




Photo, top right, orange slice by Sander van der Wel from Netherlands ([20/365] Orange) [CC BY-SA 2.0 (], via Wikimedia Commons.

Photo, below, pecans Scott Bauer [Public domain], via Wikimedia Commons.






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