Avocado Salad

Creamy avocados, zingy citrus and decadent burrata make this salad a must make recipe!

I used a sweet blackberry vinegar to make a light and zingy citrus dressing for this salad. You can sub in a white wine or champagne vinegar in it’s place but a balsamic dressing would work very nicely as well!

How To Make Avocado Salad

1. For the salad; start off by cutting the peels off of the blood oranges and grapefruit.
2. Once you have your peeled blood oranges and grapefruits, cut them into thin slices.
3. Cut the avocado in half, remove the seed and the skin, then cut it into slices. You’ll also want to cut the burrata into thin slices as well.
4. For the dressing; in a small mason jar or bowl, pour in 1/4 cup of olive oil.
5. Add 1/4 cup of vinegar. I used blackberry vinegar, but you can use a white vinegar or another kind of your choice.
6. Cut the orange in half and squeeze in about 3 tablespoons (hold the seeds!). Add the salt and pepper, put the lid on and give it a good shake. Combine all of the ingredients into a bowl and give it a toss with the dressing. Enjoy!

frequently asked questions

How can you tell if an avocado is ripe?

The avocado will be darker in appearance, have a skin that’s a bit rougher looking and will be slightly soft when pressed. If you lift the stem from the fruit the inside should be tan not green.

Those rock hard bright green shiny avocados will take a while to ripen. Try placing them in a paper bag with some bananas. The bananas emit ethylene gas which helps ripen other fruit around them.

What salad dressing goes with this?

• 1/4 cup Olive Oil 60mL
• 1/4 cup Vinegar 60mL
• Salt
• Pepper
• 3 tbsp Orange 45mL, juiced

What can I make for dinner with avocado?

• Lobster Tacos
• Brown sugar salmon with avocado salad
• Shrimp beet salad
• Fish tacos

Tips for Making this recipe

• If you’re making this salad ahead of time make the dressing, prep the citrus and store separately, toss the garbanzo beans, lettuce and tomatoes together cover and store in the fridge. Before serving cut the avocado and burrata and assemble/dress the salad.
• I used blood oranges for extra color but if you can’t find them at your market use whatever orange you like!
• The burrata will release liquid after it’s cut so best practice is to cut it JUST before serving.

IF YOU LOVE THIS Salad RECIPE TRY THESE OUT!

Panzanella Salad

Walnut Strawberry Salad

Fig And Walnut Salad

Greek Salad

Caprese Salad

If you’ve tried this avocado salad then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Print

5 from 3 votes

Avocado Salad

This delicious avocado salad features lots of citrus, avocado, creamy burrata, tomatoes, chickpeas, and a light zingy dressing.

Course Salad

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Calories 105kcal

Author John Kanell

Ingredients

For The Salad

• Mixed GreensMixed Greens
• 1 Blood Orange1 Blood Orange
• 1 Pink Grapefruit1 Pink Grapefruit
• 1 Orange1 Orange
• 1 Avocado1 Avocado
• 1 Tomato1 Tomato
• BurrataBurrata
• 1/2 cup Chickpeas 100g1/2 cup Chickpeas 100g

For The Dressing

• 1/4 cup Olive Oil 60mL1/4 cup Olive Oil 60mL
• 1/4 cup Vinegar 60mL1/4 cup Vinegar 60mL
• SaltSalt
• PepperPepper
• 3 tbsp Orange juice 45mL, fresh3 tbsp Orange juice 45mL, fresh

Instructions

For The Salad

• Cut the peels off of the blood oranges and grapefruit.
• Cut the oranges and grapefruit into slices.
• Cut the avocado in half. Remove the seed and cut into thin slices.
• Cut the burrata into slices

For The Dressing

• Add olive oil, vinegar, salt and pepper into a small mason jar.
• Squeeze in about 1 tablespoon of fresh orange juice.
• Close the lid on the jar and shake it up.

For The Assembly

• Place the washed mixed greens into a bowl with the rest of the prepared ingredients including the chickpeas and summer ready tomatoes.
• Pour the dressing on top and toss the salad.

Video

Notes

• If you're making this salad ahead of time make the dressing, prep the citrus and store separately, toss the garbanzo beans, lettuce and tomatoes together cover and store in the fridge. Before serving cut the avocado and burrata and assemble/dress the salad.
• I used blood oranges for extra color but if you can't find them at your market use whatever orange you like!
• The burrata will release liquid after it's cut so best practice is to cut it JUST before serving.

Nutrition

Serving: 158g | Calories: 105kcal | Carbohydrates: 11g | Protein: 1.8g | Fat: 7g | Sodium: 200mg | Potassium: 414mg | Fiber: 4.5g | Sugar: 4.2g | Vitamin A: 450IU | Vitamin C: 39.6mg | Calcium: 30mg | Iron: 0.7mg

*Nutrition Disclaimer

Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!