This refreshing citrus salad with avocado and feta is a healthy and delicious recipe packed with tangy citrus fruits, creamy avocado, and peppery arugula.
The citrus dressing adds an extra zing, making this salad a perfect balance of sweet and tangy flavors. Add protein of choice to make it a filling meal!
This post was sponsored by Rubbermaid but the content and opinions expressed are fully my own.
This recipe was inspired by my lemon kale salad. It's the perfect meal to prep ahead so you can quickly put it together whenever you need it!
Ingredients
This recipe for citrus salad is sure to make it on your regular rotation. It's great for lunch, dinner, or special events and holidays! What makes it even more perfect is that it can be prepped ahead of time with the help of Rubbermaid's storage containers!
Here is what you will need for this citrus salad recipe:
For the salad:
- Arugula
- Oranges
- Grapefruit
- Avocado
- Red onion
- Feta (dairy free if preferred)
- Dill
For the citrus salad dressing:
- Lemon juice
- Honey or maple syrup
- Dijon mustard
- Sea salt
- Ground black pepper
- Olive oil (or broth if oil-free)
How to Make Citrus Salad
Whether you're prepping ahead or making this recipe for citrus avocado salad to serve immediately, the process couldn't be easier!
- Peel and slice the oranges and grapefruit.
- Slice the avocado.
- Place the arugula in a bowl and add the remaining salad ingredients.
- Mix the dressing and drizzle all over the citrus salad.
- Serve!
Tips for Making Salad in Advance
If you plan on serving this citrus salad for a gathering, or just want to have it ready to go for easy lunches or dinners, there is work you can do ahead of time to make it easier day of!
- Set out 3 Rubbermaid EasyFindLids storage containers.
- In one container measure out the arugula.
- Seal and store in the refrigerator for up to 3 days.
- In the second container add the peeled and sliced citrus, onions, feta, and dill.
- Seal with the EasyFindLids and keep in the fridge for up to 3 days.
- In the third container mix the citrus salad dressing ingredients.
- Keep in the fridge for up to 1 week.
You can also put each ingredient into it's own container if you prefer but I love how the mixture marinates together!
Storage Tips
As I mentioned above, the Rubbermaid EasyFindLids System™ are the best storage containers for keeping this citrus salad fresh, prepped, and ready to go!
- It's best to keep the greens or any optional crispy toppings in their own separate containers, as the moisture from the citrus will make them soggy.
- One of the reasons I recommend the Rubbermaid EasyFindLids System™ is because there are a good selection of container sizes, and the lids are interchangeable!
- Not to mention, they nest easily when empty, and stack nicely once full and closed which saves space both in my cupboards and fridge.
- Also, the Rubbermaid containers can be cleaned in the dishwasher which is great, because this mother is over doing dishes by hand!
Flavor Suggestions
Customize your citrus salad to make it your own! Make any of the following additions:
- Fennel
- Nuts - pine nuts, walnuts, pecans, pistachios, almonds
- Seeds - chia seeds, flax seeds, hemp seeds, sunflower seeds
- More fruit - pomegranate, strawberries, blueberries
- Fresh herbs - mint, basil, parsley, cilantro
- Radicchio
- Other greens
- Capers
- Olives
- Other cheeses - pecorino, parmesan, goat cheese
- Chickpeas
- Chicken
- Salami
- Prosciutto
What to Serve With Citrus Salad
Bring this along to your next brunch, party, holiday gathering, picnic, or BBQ! This salad pairs wonderfully with any of the following recipes:
- Gluten Free and Vegan Coffee Cake
- Healthy Gluten Free Pancakes
- Easy Tofu Sandwich
- Easy Vegan Macaroni Salad
- Greek Farro Salad
- Vegan Pulled Pork Sandwich
- The Best Vegan Panini
- Lentil Veggie Burger
- Zucchini Noodles With Pesto
Vegan Salads
- Vegan Greek Salad (Horiatiki)
- Apple Cider Vinegar Coleslaw
- Easy Vegan Macaroni Salad Recipe
- Amazing Greek Farro Salad Recipe
Citrus Salad Recipe with Avocado and Feta
Ingredients
- 4 cups arugula , measure packed
- 2 oranges , I like a combo of blood and navel
- 1 grapefruit
- 1 avocado
- ½ cup red onion , thinly sliced
- ¼ - ½ cup crumbled feta , dairy free if preferred
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey , or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1-2 tablespoons olive oil , or broth if oil-free
Instructions
- Peel and slice oranges and grapefruit into wedges.
- Slice avocado.
- Add arugula in a bowl. Top with orange, grapefruit and avocado slices. Then add the red onion and feta. Sprinkle with dill.
- In a jar or tall container, add the lemon juice, honey/maple syrup, Dijon, salt, pepper and oil. Mix well to combine.
- Top the salad with the dressing.
- Serve!
Notes
- I like using baby arugula.
- You can also add a protein of choice to make this a full meal.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Questions or comments? Let me know below!