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Arugula topped with sliced citrus, avocado, pomegranate seeds and pistachios with silver serving spoons on the platter.

Simple Citrus Salad

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  • Author: Amy Estes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegan


A fresh and colorful citrus salad that is so easy to make with only a few simple ingredients in 15 minutes! It makes a great easy side dish that goes with everything! Vegan, gluten-free, dairy-free!



For the salad

  • 5 ounces fresh arugula
  • 2 large blood oranges – peeled and sliced
  • 2 navel oranges – peeled and sliced
  • 2 medium avocados – peeled, seed removed, and sliced
  • 1/3 cup shelled pistachios 
  • 1/4 cup pomegranate seeds
  • 56 fresh mint leaves

For the citrus dressing

  • 1/4 cup olive oil
  • 2 tablespoon orange juice
  • 2 tablespoons citrus vinegar – or lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Peel and slice the citrus – use a paring knife to cut the ends off of each orange to form a base, then slice around each one to cut the skin off until you reach the colorful flesh of the oranges. Then slice them into even thin slices. 
  2. Mix up the citrus dressing – add all of the dressing ingredients to a bowl and whisk well to combine. You can also add all of the ingredients to a mason jar fitted with a tight lid and shake well to mix and emulsify. 
  3. Assemble the salad – spread the arugula on the bottom of a platter or large salad bowl. Layer the sliced oranges and avocado on top of the greens and top with the pistachios and pomegranate seeds. 
  4. Dress and serve – pour the dressing over the salad, lightly toss, top with the mint leaves and serve!


  • Mix up the greens – use mixed greens or even watercress in place of the arugula. 
  • Serve it cold. This salad is best if eaten cold since the greens are crisp and delicious when they are straight out of the refrigerator. You can chill it for up to 30 minutes before serving, just make sure to add the avocado, dressing, and toppings right before you are ready to serve it.
  • Make it ahead. Slice up the fruit and make the dressing then store it in airtight containers in the refrigerator for up to 1 day, then assemble and dress the salad when you are ready to serve it.
  • Storing this salad. This salad is best if eaten right away after you have added the dressing. You can store it in an airtight container in the fridge but the greens may wilt slightly and the avocado may turn a little brown. Don’t worry it will still be delicious!
    • Prep Time: 10
    • Category: Healthy Salads
    • Method: Assembled
    • Cuisine: American