RESET360 with Camille McLaughlin
January Pick: Salads

Citrus Avocado Winter Greens Salad

Peppery watercress and arugula with orange and clementine segments, creamy avocado, toasted almonds, and mint, dressed with a shallot citrus vinaigrette.

Why you'll love Citrus Avocado Winter Greens Salad

January is the height of citrus season, and this salad is built to show it off. Navel oranges and clementines are cut into segments free of every bit of membrane, so each piece is tender and bursting with juice, and they sit on a bed of watercress and arugula, two greens whose peppery bite stands up to the sweetness. Avocado brings creaminess and real fat, toasted almonds bring crunch, and mint makes it all taste bright.

The dressing comes from the fruit. Cutting segments over a bowl catches the juice, and squeezing the membranes left behind gives you a few spoonfuls more. Whisked with lemon, a little Dijon, a minced shallot, and olive oil, that juice becomes a vinaigrette that tastes of the same oranges in the salad.

Serve it beside roast chicken, seared salmon, or pork, or top it with flaked fish for lunch. It brings color to a winter table.

Quick overview: This Citrus Avocado Winter Greens Salad takes 20 min of hands-on time and about 25 min in all and makes 4 servings, each about 2 cups. You'll need a skillet.

Jump to recipe

Winter greens with orange segments, avocado, almonds and mint
Prep 20 minCook 5 minTotal 25 minServes 4Serving about 2 cupsYou'll need Skillet

Ingredients

  • 1/3 cup sliced almonds
  • 2 navel or Cara Cara oranges
  • 2 clementines
  • 1 small shallot, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1/4 tsp fine sea salt, plus a pinch for the avocado
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 1 large bunch watercress, thick stems trimmed (about 4 cups)
  • 3 cups baby arugula
  • 2 ripe avocados, sliced
  • a small handful fresh mint leaves, torn

Instructions

  1. Toast the almonds: Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until golden and fragrant. Tip them onto a plate right away, since thin slices go from golden to scorched quickly.
  2. Segment the citrus: Slice the top and bottom off each orange and clementine. Stand each fruit on a cut end and cut away the peel and white pith from top to bottom, following the curve. Holding the fruit over a bowl, slide a small knife along both sides of each membrane to free the segments, letting them and their juice drop into the bowl.
  3. Squeeze the membranes: Squeeze the leftover membranes over a second small bowl to collect their juice; you want about 3 tablespoons, topped up with juice from the segment bowl if needed. This juice is the base of the dressing.
  4. Make the vinaigrette: Add the shallot, lemon juice, Dijon, salt, and pepper to the citrus juice and let it stand for 5 minutes so the acid softens the shallot. Whisk in the olive oil until it thickens slightly. Dijon holds the oil and juice together.
  5. Dress the greens: Toss the watercress and arugula with about half the vinaigrette in a wide bowl, just until the leaves are lightly coated. Dressing the greens alone keeps the citrus and avocado from being bruised by the tossing.
  6. Assemble: Lay the greens on a platter. Arrange the citrus segments and avocado slices over them, season the avocado with a pinch of salt, and spoon the rest of the vinaigrette over the fruit. Scatter the almonds and mint over the top and serve right away.

Storage and leftovers

This salad is best eaten within an hour of assembling, since dressed greens wilt and cut avocado darkens.

Segment the citrus up to a day ahead and keep it covered in the refrigerator with its juice. The vinaigrette keeps 4 days in a jar in the refrigerator. Slice the avocado and dress the greens right before serving.

Variations

  • Blood orange: Use blood oranges for deep red segments and a berry-like flavor; they are in season from December into March.
  • With grapefruit: Add a small grapefruit, segmented the same way, for a sharper, more bitter edge. Grapefruit changes how some medications work, including certain statins and blood pressure drugs, so leave it out if a prescription you take carries a grapefruit warning.
  • With olives: Scatter a handful of halved Kalamata olives over the top for a salty contrast to the sweet fruit.
  • Main-course salad: Top each plate with seared shrimp, flaked salmon, or sliced chicken thighs.

Notes and tips

  • Use a sharp knife: A sharp paring knife glides between the membranes and leaves clean segments. A dull one tears the fruit and loses the juice.
  • Pick ripe avocados: Choose avocados that yield to gentle pressure near the stem end. Firm ones ripen in 2 to 3 days on the counter.
  • Trim the watercress: Snap off the thick lower stems and keep the tender tops and leaves, which carry the peppery flavor.
  • Chill the plates: Cold plates keep the greens crisp a little longer on the table.

Nutrition and mindful eating

  • Oranges and clementines are on the low-glycemic list, and eaten whole they bring their fiber with them, so their natural sugar reaches you slowly.
  • Avocado, olive oil, and almonds are the real fat that pairs with the fruit, and fat helps your body absorb the vitamins A and K in the greens.
  • Watercress and arugula belong to the same cruciferous family as cabbage and broccoli, and their peppery bite comes from the same family of compounds.
  • Citrus brings vitamin C at the time of year when fresh produce is scarcest.
  • As you eat, notice how sweet the citrus tastes against the peppery greens and the creamy avocado, and whether that natural sweetness feels like enough, then check in after the meal to see how steady and satisfied you feel.

Frequently asked questions

Have a question about this Citrus Avocado Winter Greens Salad? Start here, with the questions people ask most.

What is the easiest way to segment citrus?

Cut off the peel and pith first so the flesh is fully exposed, then slice along each membrane toward the center. Work over a bowl so you catch every drop of juice.

Can I use other greens?

Yes. Baby spinach, butter lettuce, or a mix of chicories all work. Bitter greens like radicchio pair especially well with the sweet citrus.

Can I make it ahead?

Prepare the citrus, the toasted almonds, and the vinaigrette up to a day ahead. Slice the avocado and assemble right before serving.

How do I keep the avocado from browning?

Slice it last and spoon the citrus vinaigrette over it right away. The acid slows the browning.

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Tags: January Pick, Salads, Californian, Dairy-Free, 30 Minutes or Less