Citrus and avocado on a plate: this is what lunch looks like when you’re tired of sandwiches. Grapefruit and orange in alternating slices around the edge, arugula and avocado in the centre, sesame dressing over everything. Fast to build. Sharp and fresh. The sesame oil in the dressing is restrained; a few drops is enough. More and it overwhelms the citrus. Sweet pea pods give a snap that keeps it from feeling too soft.
How to Make Avocado Citrus Salad with a Toasted Sesame Seed Dressing
Segmenting the citrus
Peel the grapefruit and orange with a knife, removing all the white pith. Slices with pith are bitter in a way that throws the whole salad off. A sharp knife and two minutes of patience fixes it.
The sesame dressing
Toast the sesame seeds in a dry pan until they’re golden and starting to jump. Let them cool before adding to the dressing or as a garnish. Warm seeds wilt the arugula. 
Avocado timing
Add avocado last, right before serving. Cut it, dress it with a squeeze of lime or a bit of the dressing, and plate immediately. Ten minutes of exposure and it starts to discolour.
Avocado Citrus Salad with a Toasted Sesame Seed Dressing
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet pea pods and avocado add a fresh twist to this citrus salad. A simple toasted sesame dressing ties it all together.
Ingredients
- 2 cups (473 ml) baby arugula
- 1 small grapefruit
- 1 medium orange
- 1 avocado
- 1 slice red onion
- 0.5 cups (118 ml) sweet pea pods
- Toasted sesame seeds
- Fresh herbs
- 2 tbsp grapefruit juice
- 1 tbsp orange juice
- a few drops toasted sesame oil
- 1 tbsp olive oil
- 0.5 tsp honey
- salt and pepper
Instructions
- Arrange grapefruit and orange slices around the edge of your plate.
- In a small bowl, toss together onion, avocado, sweet pea pods, and fresh herbs.
- Fill the center of the citrus ring with the salad mixture.
- Sprinkle toasted sesame seeds on the salad.
- For the salad dressing:
- Combine grapefruit juice, orange juice, a few drops of toasted sesame oil, olive oil, honey, salt, and pepper. Whisk together and pour over the salad.
Notes
- For optimal avocado texture, add it to the salad just before serving to prevent browning.
- If sweet pea pods are unavailable, substitute with sugar snap peas or edamame.
- Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 24 hours; add dressing just before serving.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
Frequently Asked Questions
How do I keep the avocado from browning?
Cut it right before serving and toss the pieces with a squeeze of the citrus juice from the dressing. The acid slows oxidation and keeps the color for about 30 minutes.
Can I make the dressing ahead of time?
Yes. Whisk it together and store in a jar in the fridge for up to 3 days. Give it a good shake before pouring since the oils will separate.
What fresh herbs work best here?
Mint and basil are both great choices. Cilantro works too if you like it. Use about 2 tablespoons of loosely torn leaves for the best flavor without overpowering the citrus.
