Overhead view of the citrus salad on a white plate with a pink napkin on the side with a fork on it.

Citrus Avocado Salad with Blueberry Vinaigrette Recipe

This Citrus Avocado Salad with Blueberry Vinaigrette is not only stunning but is full of rich flavors. It’s filled with a mix of all your favorite fresh fruit for a refreshing taste just in time for the new year. This salad has definitely become one of my favorite salads to make.

The dressing used for this salad is a blueberry vinaigrette made with blueberries, Marukan Genuine Brewed Rice Vinegar, honey, lemon juice, and olive oil. This dressing is divine, and you can use it in other recipes as well. After cutting the citrus into rounds and spreading them decoratively on a plate, you just have to add the kiwis, avocados, and blackberries. I love the topping of pistachios to give the salad a little salty kick.

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An Overview of the citrus Avocado salad with blueberry dressing on a white plate with a fork on it.


5 from 1 vote
Overhead view of the citrus salad on a white plate with a pink napkin on the side with a fork on it.
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Citrus Avocado Salad with Blueberry Vinaigrette

Prep Time15 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 497kcal
Author: Gluten Free & More

Ingredients

  • 4-5 citrus fruits of choice (a variety of oranges, blood oranges, clementines, grapefruit, etc.)
  • 3 kiwis , peeled and sliced
  • 1 avocado , thinly sliced
  • ½ cup blackberries
  • ¼ cup roasted and salted pistachios , coarsely chopped
  • ¼ cup pomegranate seeds
  • ¼ cup microgreens of choice
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 cup blueberries
  • ¼ cup Marukan Genuine Brewed Rice Vinegar
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • ½ cup olive oil

Instructions

  • Slice the citrus into rounds about ½ inch thick. Cut off the rinds. Spread decoratively on a platter or on 4 individual serving dishes. Add the kiwis, avocado, and blackberries. Sprinkle with pistachios, pomegranate seeds, microgreens, and a pinch of salt and pepper.
  • Place the blueberries in a large jar or glass. Add the vinegar, honey, lemon juice, olive oil, and a pinch of salt and pepper. Blend using an immersion blender. Serve with the salad.
  • Using an immersion blender, pulse several times until the blueberries are “smashed”.

Notes

Notes: Alternatively, you can put the blueberries in a food storage bag and roll with a rolling pin until “smashed”, add to a jar with the vinegar, honey, lemon juice, olive oil, and a pinch of salt and pepper. Shake until blended.

Nutrition

Nutrition Facts
Citrus Avocado Salad with Blueberry Vinaigrette
Amount Per Serving
Calories 497 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 5g25%
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Sodium 10mg0%
Potassium 577mg16%
Carbohydrates 40g13%
Fiber 9g36%
Sugar 27g30%
Protein 4g8%
Vitamin A 256IU5%
Vitamin C 73mg88%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Blackberries Grapefruit Marukan Orange Salad
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