Skip to main content

Citrus, Strawberry, and Avocado Salad

Yields: 4 Servings    |    Serving Size: 297.71 grams
Calories 150.50, Fat 4.80g, Saturated Fat 0.43g, Cholesterol 0.0g, Carbohydrates 27.31g, Dietary Fiber 6.27g, Total Sugars 16.76g, Protein 3.85g, Sodium 140.94mg


  • 12 oz. fresh orange sections
  • 4 oz. fresh lemon sections, peeled
  • 1/3 cup fresh shallots, chopped
  • 1 tbsp. grapeseed oil
  • 1/2 tsp. white wine champagne vinegar, 50 grain
  • 2 tsp. poppy seeds
  • 1/4 tsp. Kosher salt, coarse
  • 1/4 ground black pepper
  • 1 tbsp. fresh basil leaves, chopped
  • 8 oz. fresh arugula
  • 1 pint fresh strawberries
  • 1/4 cup frozen pomegranate kernels
  • 1/2 cup fresh starfruit, cubed


Zest the oranges and lemons. Reserve. Supreme the oranges on lemons by peeling them with a knife. Ensure that all of the white pith and skin is removed, exposing the cells. Using a sharp knife, cut out only the flesh by slicing next to the skin indentation of the fruit in a triangle pattern. This should cause only the flesh to come out, leaving the skin in-tact. Reserve the supremes.

Once the flesh is removed from the citrus, squeeze the remaining pulp and collect the juice. You will need 1 tablespoons of orange juice and 2 teaspoons of lemon juice. Whisk together these juices with the shallot, grapeseed oil, champagne vinegar, poppy seeds and 1/2 teaspoon of the reserved zest. Set aside.

Pour 4 tablespoons of the dressing into the salad bowl and top with the arugula and basil. Toss the ingredients together until the leaves are lightly coated. Add more dressing if needed. You will not need all of the prepared dressing.

Divide the arugula mixture into 4 serving bowls. Top each bowl with the citrus supremes, star fruit, strawberries, and pomegranate avrils. Serve.