Go Back
A photo of a colorful avocado salad with oranges and greens

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


For The Salad

  • Mixed Greens
  • 1 Blood Orange
  • 1 Pink Grapefruit
  • 1 Orange
  • 1 Avocado
  • 1 Tomato
  • Burrata
  • 1/2 cup Chickpeas 100g

For The Dressing

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


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.



  • 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.


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