The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
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Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends. Learn to slice an avocado like a pro here.
Vitamin C Just When You Need It!
Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.
Brighten Up Your Meals and Your Mood…
Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.
The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing
A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice (use Meyer if available)
- 1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
- 1 teaspoon poppy seeds
- sea salt and fresh black pepper, to taste
- 6 cups butter lettuce (or other tender lettuce)
- 2 tangerines, peeled and sliced
- 1-2 blood oranges, peeled and thinly sliced
- 1/2 a grapefruit, peeled and thinly sliced
- 2 ripe avocados, peeled and thinly sliced
- 1/4 cup roasted, salted pistachios (chopped)
- 1/4 cup pomegranate seeds
Whisk together all dressing ingredients (Whole30 omit sweetener), set aside
Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside
Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter
Dress lettuce with desired amount of dressing, toss. Arrange citrus and avocados on lettuce. Sprinkle with pistachios and pom seeds
(if desired add rotisserie chicken, sliced steak or sauteed shrimp)
Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!
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