Citrus Avocado Salad

oranges, avocado, red onion, feta and pistachios on a white platter with stainless steel serving utensils on a wooden table

5 from 5 votes

This easy and refreshing salad is perfect for company or a weeknight meal. The vibrant mix of colors and textures means high impact with low effort!

Prep Time15

Cook Time0

pickling time30

Total Time45

Course: Salad

Cuisine: American

Servings: people

Calories: 391kcal

Author: Don Baiocchi

Ingredients

1 red onion
1/2-3/4 cup red wine vinegar
3 oranges or citrus of your choice (see notes)
2 avocados
flaky sea salt
freshly ground black pepper
2-3 oz. solid or crumbly feta (see note for vegan/Whole30)
3-4 tablespoons roasted, salted pistachios, roughly chopped
3-4 tablespoons extra virgin olive oil

Instructions

Peel the onion and slice in half top to bottom, then slice each half into thin half moons. Add to a glass jar and pour in 1/2 cup of the vinegar. You don't need to completely submerge the onions so add more only if you need it (this will also depend on the size/width of your container). Set aside for at least 30 minutes, stirring occasionally.
Cut off the top and bottom of the oranges (or whatever citrus you're using). Place cut side down and trim off the peel and white pith completely. Cut in half top to bottom and slice each half into half moons, about 1/4" thick. (See post for more detailed instructions).
Cut the avocados in half and remove the pit. Slice crosswise about the same width as the orange slices. The slices around the pit might break in half but that's okay.
Overlap the citrus and avocado slices on a platter. Sprinkle with flaky sea salt and freshly ground pepper (keep in mind the feta will also add saltiness). Strew a handful of pickled onions over them, letting the excess vinegar dribble over the fruit. Cut or crumble the feta and pistachios over everything. Drizzle with the olive oil. Taste and add more salt, vinegar or oil if necessary.

Notes

The pickled onions are best made at least 1 day in advance. Keep them in the fridge for up to 1 week (they can actually last longer than that, but they'll get soggy and bland).

Any citrus will work: oranges, mandarin, satsumas, Cuties, etc. If you use grapefruit, you might need only 1 or 2. If you use smaller citrus, you might need more. You can also use 1-2 (14.5 oz) cans of mandarin orange slices, drained.

Your avocado is ripe if it's mostly firm (but not rock hard) with a bit of give toward the top. Pluck off the little stem and it should be mostly green underneath. If you buy it too early and it's not ripe, leave out on the counter. If you buy it too early and it's already ripe (or close), store in the fridge to slow down the process.

Have any fresh herbs? Mint, basil, parsley or tarragon would all be great here.

To make it vegan and/or Whole30-friendly, replace the feta with the same amount of your favorite pitted olives, coarsely chopped if desired.

Nutrition