This Citrus Avocado Salad mixes juicy grapefruit, creamy avocado, crisp lettuce, and a zesty lime vinaigrette—it’s like sunshine on a plate.

this recipe

You know that weird in-between season when winter won’t quite leave but spring’s still too shy to show up? Yeah, that. I remember one of those gray, chilly afternoons when I was feeling particularly blah. My kitchen felt as uninspired as the weather—leftovers, empty coffee mugs, and a fruit bowl that was starting to look like a still life painting from a sad art student.

But then I spotted them. Two grapefruits, glowing like little orbs of hope. And right next to them, two avocados—soft, ripe, and begging to be used before they went bad (you know how avocados are, they go from perfect to tragic overnight).

So I did what any food lover with a craving for color would do—I made a salad. Not just any salad though. A Citrus Avocado Salad. I’d had something similar years ago in this tiny café in Santa Barbara—light, tangy, almost too pretty to eat. This version? It’s my simpler, homey spin on that memory.

And I’m telling you… one bite and suddenly the kitchen didn’t feel so gray anymore.

Why You’ll Love This Citrus Avocado Salad Recipe?

You know how sometimes salads feel like punishment? Like you’re eating them because you should? This isn’t that. This is the kind of salad you want to eat. The kind that makes you pause mid-bite and go, “Wait… why is this so good?”

It’s creamy, crisp, tangy, and refreshing all at once. The grapefruit brightens things up like the first warm day after weeks of rain, and the avocado brings that smooth, buttery comfort that makes every bite satisfying. It’s balanced, simple, and (bonus points) it looks stunning on the table.

Plus, it’s fast. Like, “throw it together before your coffee gets cold” fast. Perfect for those of us who want to look like we’ve got it together, even if our laundry pile suggests otherwise.

Ingredient Notes:

This Citrus Avocado Salad doesn’t ask for much, but every ingredient plays its part.

• Avocados: Go for that sweet spot between firm and soft. If it’s too mushy, it’ll lose its shape; too hard, and you’ll be fighting your fork.

• Grapefruit: Ruby red ones are the best—sweet but with that slight bitterness that keeps you coming back for another bite. If you’re not a grapefruit fan, try oranges or even blood oranges for a softer flavor.

• Lettuce: I love using butter lettuce here—it’s delicate and smooth, kind of like the avocado’s leafy soulmate. But romaine works if you want a crunchier vibe.

• Lime Juice & Zest: Don’t skip these. They wake up the whole dish, kind of like caffeine for your taste buds.

• Olive Oil: A good one matters. Think peppery and smooth.

• Shallot & Oregano: These give the vinaigrette a little kick without stealing the spotlight.

• Sugar & Salt: The quiet heroes that bring balance to everything else.

How To Make Citrus Avocado Salad?

Step 1. Make the vinaigrette.
In a small bowl, whisk together the minced shallot, oregano, lime zest, lime juice, olive oil, sugar, and salt. Give it a taste. Too tangy? Add a drop more sugar. Too mellow? A squeeze more lime. This is your moment—trust your tastebuds.

Step 2. Supreme the grapefruit.
Sounds fancy, right? It’s actually easy. Slice off the top and bottom, then cut away the peel and white pith. Run your knife along the membranes to release perfect citrus segments. Don’t stress if they’re not perfect. They’ll still taste amazing. And that juice collecting in the bowl? Save it—you’ll want that for later.

Step 3. Slice the avocados.
Halve, pit, and slice them neatly. Try to resist the urge to sneak a few pieces. (I never can.)

Step 4. Assemble the salad.
Lay a few lettuce leaves down first. Then layer in those juicy grapefruit segments and avocado slices. Drizzle the vinaigrette over the top like you’re painting a masterpiece. It doesn’t have to look perfect—it’s rustic. That’s what we call it when we stop caring about presentation halfway through.

Step 5. Serve right away.
This salad doesn’t like to wait around. It’s best when the avocados are still bright, the citrus is cool, and that vinaigrette hasn’t had time to make the lettuce soggy.

Storage Options:

I’ll be honest—you don’t really store this salad. You make it, you eat it, you smile. But if you must, here’s the deal: the vinaigrette can be made ahead and kept in the fridge for about 3 days. The citrus can be segmented earlier too, but wait until the last minute to cut the avocado or you’ll end up with a sad brown mush situation.

Variations and Substitutions:

This Citrus Avocado Salad is basically an invitation to play with flavors. Here are a few of my go-tos:

• Mix Up the Citrus: Try oranges, tangerines, or a combo of both for a sweeter bite.

• Add Some Crunch: Toasted almonds or pistachios add texture and make it feel more substantial.

• Add Protein: Grilled shrimp or chicken turn this into a full meal.

• Switch Up the Greens: Arugula brings a peppery kick; spinach makes it softer and mild.

• Cheese, Please: Crumbled feta or goat cheese adds a tangy twist that’s so good.

What to Serve with Citrus Avocado Salad?

This salad pairs with… honestly, anything that reminds you of warm weather and good moods.

• Grilled salmon for something light but filling.

• Roast chicken for an easy weeknight dinner upgrade.

• Crusty bread because that vinaigrette deserves to be mopped up.

• Or just a glass of crisp white wine, because you earned it.

Frequently Asked Questions:

How do I keep the avocado green?
Toss it gently with a little lime juice before adding it to the salad. It’ll stay pretty for longer.

I’m not a grapefruit fan. What else works?
Oranges, mandarins, blood oranges—basically any citrus you like.

Can I make it ahead for guests?
Kind of. You can prep everything ahead except the avocado and dressing. Add those right before serving.

When I make this Citrus Avocado Salad, it feels like pressing “refresh” on my mood. It’s bright, simple, and a reminder that sometimes, the best food comes from just listening to your cravings.

So go ahead—slice, drizzle, toss, and taste. You might not change the weather outside, but at least your plate will be a little sunnier.

Keep the Flavor Coming – Try These:

Shrimp Scampi Pasta Bake

Key Lime Pound Cake

Philly Cheese Steak Sloppy Joes

Citrus Avocado Salad

Prep Time 20 minutes mins

Total Time 20 minutes mins

This refreshing Citrus Avocado Salad combines juicy grapefruit, creamy avocado, and crisp lettuce drizzled with a bright lime vinaigrette for a light, elegant dish full of color and flavor.

PRINT PIN REVIEW SAVE Saved!

4 Servings

Ingredients

1x2x3x

For the Salad:

• 2 ripe avocados peeled and sliced
• 2 grapefruits peeled, segmented, and seeds removed (see instructions for method)
• 2 cups fresh lettuce preferably butter or romaine, torn into bite-sized pieces

For the Citrus Vinaigrette:

• ½ shallot minced (about 1 tablespoon)
• 1½ teaspoons fresh oregano finely chopped (or ½ teaspoon dried oregano)
• 1½ teaspoons lime zest
• 3 tablespoons freshly squeezed lime juice
• ½ cup extra-virgin olive oil
• 1 teaspoon granulated sugar
• ¼ teaspoon kosher salt

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Vinaigrette:

1. In a small bowl, combine the minced shallot, oregano, lime zest, lime juice, olive oil, sugar, and salt. Whisk thoroughly until the ingredients are emulsified and the dressing appears smooth. Taste and adjust seasoning, adding a touch more lime or salt as desired. Set aside.

Supreme the Grapefruit:

1. Using a sharp knife, slice off the top and bottom of each grapefruit to expose the flesh. Stand the fruit upright on a cutting board and carefully cut away the peel and white pith, following the natural curve of the fruit. Once peeled, hold the grapefruit over a bowl and cut along the membranes to release each segment. Collect both the segments and any juice that accumulates in the bowl.

Slice the Avocados:

1. Cut the avocados in half lengthwise and remove the pits. Using a large spoon, gently scoop out the flesh and slice into even pieces. Handle carefully to maintain clean, intact slices.

Assemble the Salad:

1. Arrange a bed of lettuce on a large serving platter or individual plates. Distribute the avocado slices and grapefruit segments evenly across the greens. Drizzle the citrus vinaigrette generously over the salad, ensuring the ingredients are lightly coated.

Serve:

1. Serve immediately to maintain the fresh textures and vibrant flavors. For presentation, garnish with a touch of additional lime zest or a few oregano leaves if desired.

Notes

This Citrus Avocado Salad is naturally gluten-free. However, ensure that your oregano, sugar, and olive oil are labeled gluten-free, as some packaged seasonings or pantry items can be processed in facilities that handle gluten. When serving alongside other dishes, avoid cross-contamination by using clean utensils and preparation surfaces.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/