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Avocado Citrus Salad

A tribute to winter that features cold weather produce including avocado, grapefruit, arugula and fennel, paired with a simple Dijon Vinaigrette.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe



  • 2 cups grapefruit, peeled, segmented
  • 2 cups oranges, peeled, segmented
  • 1 cup arugula
  • 1 cup avocado, peeled, pitted, chopped
  • 1 cup fennel, halved, thinly sliced (optional)
  • 2 tbsp almonds, slivered, toasted (optional)

Dijon Vinaigrette

  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Black pepper, freshly ground, to taste


  1. In a small bowl, whisk together Dijon Vinaigrette ingredients.
  2. In a large bowl, add all salad ingredients. Drizzle with Dijon Vinaigrette and toss to coat. Serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.