Citrus Avocado Salad Recipe

Avocados: Ripe and creamy, they add a rich texture to the salad.

Oranges: Peeled and segmented, they provide a sweet and tangy contrast.

Red onion: Thinly sliced, it adds a sharp, zesty flavor.

Olive oil: Used to drizzle over the salad, adding a smooth, fruity note.

Lemon juice: Freshly squeezed, it brings a bright, acidic balance.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth.

When preparing the avocados, make sure to slice them just before combining with the other ingredients to prevent them from browning. To achieve perfect orange segments, use a sharp knife to carefully cut away the peel and pith, then slice between the membranes to release the segments. This technique, known as supreming, ensures that you get clean, membrane-free pieces of fruit.

• avocados - Substitute with mangoes: Mangoes provide a creamy texture and a sweet flavor that complements the citrus elements in the salad.

• oranges - Substitute with grapefruits: Grapefruits offer a similar citrusy tang but with a slightly more bitter note, adding complexity to the salad.

• red onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to red onions, making them a good alternative for those who prefer a less pungent taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that won't overpower the other ingredients.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrusy flavor, adding a refreshing zest to the salad.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral profile and a more nuanced flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, making it a good alternative for those who prefer a subtler spice.

• To keep your citrus avocado salad fresh, store it in an airtight container. This helps to prevent the avocados from browning and keeps the oranges juicy.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This minimizes air exposure and helps maintain the vibrant colors and flavors.
• Store the container in the refrigerator. The salad is best enjoyed within 1-2 days for optimal freshness and taste.
• If you need to prepare the salad in advance, consider keeping the avocados separate and adding them just before serving. This prevents them from becoming mushy.
• Freezing is not recommended for this salad. The texture of avocados and oranges can change significantly when frozen, resulting in a less appealing dish.
• If you have leftovers, try to consume them as soon as possible. The red onion can become overpowering over time, and the lemon juice may cause the avocados to soften too much.
• For an extra touch, you can sprinkle some fresh herbs like cilantro or mint just before serving to refresh the flavors if the salad has been stored for a while.

• Gently transfer the avocado and orange segments to a microwave-safe dish. Avoid overcrowding to ensure even heating.
• Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
• Microwave on medium power for 20-30 seconds. Check the temperature and stir gently. If needed, continue heating in 10-second intervals until warmed through.
• Alternatively, place the salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until just warmed, ensuring the avocado doesn't become too mushy.
• If you prefer, you can also reheat the salad in a non-stick skillet over low heat. Stir gently and heat just until the chill is off, being careful not to overcook the avocado.
• Once reheated, drizzle a bit more olive oil and lemon juice to refresh the flavors before serving.

• Mixing bowl: A large bowl used to combine the sliced avocados, orange segments, and thinly sliced red onion.

• Knife: Essential for slicing the avocados and red onion, as well as segmenting the oranges.

• Cutting board: Provides a stable surface for slicing the avocados, red onion, and segmenting the oranges.

• Citrus juicer: Useful for extracting freshly squeezed lemon juice.

• Measuring spoons: Used to measure out the olive oil and lemon juice accurately.

• Tongs or salad tossers: Handy for gently tossing the salad ingredients together without mashing the avocados.

• Serving platter or bowl: For presenting the finished citrus avocado salad attractively.

Prep ingredients in advance: Slice the avocados, segment the oranges, and thinly slice the red onion ahead of time. Store them in airtight containers in the fridge.

Use a mandoline: A mandoline slicer can quickly and uniformly slice the red onion, saving you time and ensuring even slices.

Pre-mix the dressing: Combine the olive oil and lemon juice in a small jar and shake well. This way, you can just drizzle it over the salad when ready.

Batch seasoning: Mix a larger batch of salt and black pepper in a small container. This will save you from measuring each time.