Citrus and Avocado Salad with Poppy Seeds

Elijah Grounds

This vibrant Citrus and Avocado Salad with Poppy Seeds is a delightful amalgamation of seasonally fresh produce influenced by Mediterranean flavors. It’s both refreshing and nourishing, perfect to invigorate the senses with its combination of tangy citrus, creamy avocado, and a pop of crunch from the seeds.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Salad

Cuisine Mediterranean

Servings bowls

Calories 368 kcal

Equipment

Knife
Cutting board
Mixing bowl
Whisk

Ingredients

For the Salad:

2 cups organic mixed greens washed and dried
2 medium organic navel oranges peeled and segmented
1 medium grapefruit peeled and segmented
2 medium ripe avocados sliced
¼ cup pomegranate seeds
2 tbsp poppy seeds

For the Dressing:

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice approximately 1 lemon
1 tbsp honey
½ tsp Dijon mustard
¼ tsp sea salt to taste
¼ tsp freshly cracked black pepper to taste

Instructions

In a large mixing bowl, combine the mixed greens and citrus segments, ensuring the oranges and grapefruit are deseeded and cut into bite-sized pieces.
Gently fold in the sliced avocados to keep them from mashing.
Sprinkle pomegranate seeds and poppy seeds over the salad for added texture and a pop of color.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified.
Drizzle the dressing over the salad, and toss gently to ensure even coating without bruising the greens and avocados.

Notes

For an added crunch, consider topping with toasted almonds or pecans.
To make this salad vegan, substitute the honey with agave syrup.

Nutrition

Calories: 368kcalCarbohydrates: 33gProtein: 4gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 167mgPotassium: 794mgFiber: 11gSugar: 17gVitamin A: 1284IUVitamin C: 80mgCalcium: 126mgIron: 1mg

We'd love to know if you enjoyed this recipe