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Arugula Avocado Citrus Salad

Fresh citrus, creamy ripe avocados and peppery arugula make a wonderful salad combination. Collect the zest from one of the oranges before preparing the orange segments for the salad. When peeling the oranges, be sure to remove as much of the white pith as possible.

The Arugula Avocado Citrus Salad from Best of Bridge Kitchen Simple is topped with healthy and delicious toasted pumpkin seeds

  1. 1⁄4 cup canola oil 60 mL
  2. 2 tbsp cider vinegar 30 mL
  3. 1 shallot, thinly sliced
  4. 1 tsp honey Dijon mustard 5 mL
  5. 1⁄2 tsp grated orange zest 2 mL
  6. 1⁄2 tsp each salt and black pepper 2 mL
  7. 6 cups baby arugula 1.5 L
  8. 4 oranges, peeled and sliced into 1⁄2-inch (1 cm) rounds
  9. 2 avocados, peeled and sliced
  10. 1⁄3 cup toasted pumpkin seeds 75 mL
  1. In a small bowl or mason jar, whisk or shake oil, vinegar, shallot, mustard, orange zest, salt and pepper together; set aside.
  2. Arrange the arugula on a platter; arrange the oranges and avocados on top and then sprinkle toasted pumpkin seeds over entire salad. Drizzle dressing over salad just before serving.
  3. Serves 6.
  1. Make Ahead: Prepare the dressing and the oranges the day before and store in airtight containers in the refrigerator.
The Best of Bridge

This recipe is available in the book Best of Bridge Kitchen Simple.