Avocado Salad with Citrus Vinaigrette
I always keep Hass avocados on hand — they’re creamy, versatile and bring instant richness to simple salads. This Avocado Salad with Citrus Vinaigrette pairs the buttery texture of avocado with crisp cucumber, juicy tomato and a bright, tangy dressing made from lemon (or lime) and navel orange. It’s a quick, healthy side that complements shrimp, grilled chicken or steak, and it makes a refreshing light lunch on its own.
The dressing is intentionally simple: extra virgin olive oil balanced with fresh citrus juice, a crushed garlic clove for depth, a pinch of oregano and seasoning. The citrus lifts the avocado’s natural flavor without overpowering it. Preparing the vinaigrette first and letting it rest a few minutes helps the flavors meld. The whole recipe comes together in about 10 minutes, and it yields four servings. It’s an ideal recipe to keep in your weeknight rotation when you want something bright, nutritious and satisfying.
Quick Facts
- Total time: 10 minutes
- Yield: 4 servings
- Serving size: 1/4 of the recipe
- Calories per serving: about 172 kcal
- Protein: 3 g • Carbs: 14 g • Fat: 14 g • Fiber: 6 g • Sugar: 2 g
Ingredients
For the vinaigrette:
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon or lime
- Juice of 1/2 navel orange
- 1 clove garlic, crushed
- Pinch of dried oregano
- Kosher salt and freshly ground black pepper, to taste
For the salad:
- 1 Hass avocado, peeled and sliced
- 1 tbsp red onion, thinly sliced
- 1 cucumber, sliced
- 1 tomato, sliced
- 4 cups mixed baby greens
Instructions
- In a small bowl, whisk together the olive oil, fresh lemon or lime juice, orange juice, crushed garlic and a pinch of oregano. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust the citrus and seasoning for your preference. Allow the vinaigrette to rest for a minute so the flavors can blend.
- Arrange the mixed baby greens on a serving platter or divide between individual plates. Distribute the sliced cucumber, tomato and red onion evenly over the greens.
- Gently place the sliced Hass avocado on top of the salad. Season the assembled salad with a little more salt and pepper if desired.
- Drizzle the citrus vinaigrette evenly over the salad just before serving. Serve immediately so the avocado remains bright and the greens stay crisp.
Tips and Variations
- Choose ripe but firm Hass avocados for the best texture: they should yield slightly when pressed but not be mushy.
- To prevent avocado browning if preparing ahead, toss the slices in a little of the citrus dressing or press plastic wrap directly onto the avocado surface.
- Add protein like grilled shrimp, sliced grilled chicken breast or flaked salmon to turn this side salad into a complete meal.
- For extra crunch, sprinkle toasted almonds, pepitas or sunflower seeds over the top just before serving.
- Swap oregano for fresh herbs such as cilantro or flat-leaf parsley to vary the flavor profile.
Nutrition
Nutrition values are approximate per serving (1/4 of the recipe): 171.5 kcal, 14 g fat, 14 g carbohydrates, 3 g protein, 6 g fiber, 2 g sugar, 15.5 mg sodium.
Serving Suggestions
This avocado salad pairs beautifully with grilled seafood, roasted or grilled chicken, and simply seasoned steak. Serve alongside a grain bowl or use as a topping for tacos and tostadas for a lighter twist. It also works well as part of a larger summer spread with other fresh vegetable dishes.
Final Note
If you try this recipe, please consider leaving a rating and a comment to share how you liked it and any variations you made. Feedback helps refine recipes and inspires new ideas for others looking for quick, healthy meals.