Citrus Avocado Salad with Maple-Dijon Dressing (Vegan Side Salad)

Citrus Avocado Salad (w/ Maple-Dijon Dressing, Beets, Pistachios)

I recently snagged some gorgeous blood oranges from the farmer’s market and was inspired to create a tasty citrus avocado salad with my loot! This salad is simple but packs a punch, with a tangy maple-dijon dressing, beets for some earthiness, and pistachios for a little crunch. It’s super light, healthy, and satisfying.

This dish is perfect as a main or side – it offers such complimentary flavors but its extremely easy to throw together in just ten minutes. The dressing is also such a go-to for me, and I’ll sometimes make an entire bottle to keep in the fridge. It’s one of those dressings that pretty much goes with everything – salads, roasted veggies, roasted potatoes, you name it.

I’ve been so inspired by my farmer’s market finds as of late, which really helps me think intentionally about seasonal eating and consuming in congruence with what nature has to offer us. When you eat seasonally, the produce is also at its nutritional peak – and the flavors will be even more delicious, too. I used blood oranges in this particular citrus avocado salad, but you could easily use traditional oranges or grapefruit, as well.

Citrus, Beet, and Avocado Salad Recipe (Easy Vegan Side Dish)

If you’re looking for some more healthy recipe inspiration, check out my superfood vegan pesto, little gem salad with grilled veggies and while beans, coconut rice teriyaki bowl, or my 57g protein smoothie!

And if you’re seeking out some guidance this Veganuary, or need a little help with navigating the grocery store on a plant-based diet, there’s a blog post for that, too! Check out my posts on how to do Veganuary in 2024 and my list of 100+ vegan grocery items to guide you on your plant-based journey. If you’re looking for convenient, affordable plant-based foods that will ship straight to your door, check out Thrive Market!

I hope you love this citrus avocado salad as much as I do! If you tried out the recipe or made any variation of it, I’d love to hear how you fared; so please drop me a line in the comments below and I’d love it if you rated the recipe, as well! Thank you all for your support of my site, as always 🙂

Citrus Avocado Salad (Blood Oranges, Beets, + Pistachios) With Maple-Dijon Vinaigrette

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Recipe by Anjelica Price-Rocha Course: Side, LunchCuisine: New American, California CuisineDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 2 Blood oranges, standard oranges, or grapefruit, peeled and sliced into half-moons

  • 1 Avocado, cut into cubes

  • 1 cup Cooked beets (such as Trader Joe’s or Love Beets brand), cut into cubes

  • 1/4 Red onion, thinly sliced

  • 1/4 cup Pistachios (roasted or raw)

  • For the dressing
  • 1/4 cup Extra virgin olive oil

  • 2 tbsp. Apple cider vinegar

  • 1 tbsp. Maple syrup (or agave)

  • 1 tsp Dijon mustard

  • 1/4 tsp Sea or Himalayan salt

  • 1/8 tsp Pepper

Directions

  • Peel citrus and slice into half moons. Cut avocados and beets into cubes. Thinly slice red onion.
  • Make the dressing (if available, put ingredients into a sealed container and give it a good shake to emulsify).
  • Assemble the citrus, avocados, beets, and red onion into a serving plate or bowl. Drizzle dressing, toss, and top with pistachios.
  • Enjoy!

Notes

  • Bonus: add some fresh dill for some extra herbaciousness (that’s a word, right)?

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