Avocado Salad

Introduction

You’re going to love the vibrant combination of creamy avocado and burrata with bright citrus segments in this salad. It’s a celebration of fresh textures and flavors that feels both elegant and simple to prepare. This recipe proves that a few quality ingredients can create a truly stunning dish.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4-6

Ingredients

• Mixed Greens
• 1 Blood Orange
• 1 Pink Grapefruit
• 1 Orange
• 1 Avocado
• 1 Tomato
• Burrata
• 1/2 cup Chickpeas (100g)
• 1/4 cup Olive Oil (60mL)
• 1/4 cup Vinegar (60mL)
• Salt
• Pepper
• 3 tbsp Orange juice (45mL, fresh)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet, toss with a drizzle of the olive oil, salt, and pepper. Roast for 25-30 minutes until crispy, then set aside to cool.
2. While the chickpeas roast, prepare the citrus. Using a sharp knife, cut the peel and pith from the blood orange, pink grapefruit, and orange. Segment the fruit over a bowl to catch any juice.
3. In a small jar or bowl, make the vinaigrette by combining the 1/4 cup olive oil, 1/4 cup vinegar, the fresh 3 tbsp orange juice, a pinch of salt, and a pinch of pepper. Shake or whisk vigorously until emulsified.
4. Slice the tomato and avocado.
5. Assemble the salad: Arrange a bed of mixed greens on a large platter or in a bowl. Scatter the roasted chickpeas, citrus segments, tomato slices, and avocado slices over the greens.
6. Gently tear the burrata and place it over the salad. Drizzle the vinaigrette over everything just before serving.

Variations

• Deconstructed Platter: Arrange all components (greens, citrus, avocado, tomato, burrata, chickpeas) in neat, separate sections on a large board for a beautiful, interactive presentation.
• Greens-Free Bowl: Skip the mixed greens and serve the roasted chickpeas, citrus, avocado, tomato, and burrata together in a bowl for a hearty, protein-packed option.
• Warm Component Salad: Serve the roasted chickpeas warm over the cool greens and citrus for a delightful contrast in temperature.
• Citrus-Only Vinaigrette: Use only the collected juices from segmenting the citrus fruits in the vinaigrette, omitting the extra 3 tbsp of orange juice for a more complex, tart flavor.

Tips for Success

• Segment the citrus over the bowl you’ll make the vinaigrette in to capture every precious drop of juice.
• Add the avocado slices at the very last moment and drizzle them with a little vinaigrette immediately to prevent browning.
• Pat the chickpeas very dry with a towel before roasting to ensure they get crispy, not steamed.
• Taste your vinaigrette and adjust the seasoning with salt and pepper after mixing, as the acidity can mute flavors.

Storage & Reheating

FAQ

Can I use canned mandarin oranges instead?

For the best flavor and texture, fresh citrus is highly recommended. Canned segments will be much sweeter and softer, altering the salad’s fresh, bright profile.

What kind of vinegar works best?

A light, crisp vinegar like white wine vinegar, champagne vinegar, or a good quality white balsamic vinegar complements the citrus beautifully.

My avocado turned brown. How can I prevent this?

Add the avocado only at the last minute before serving. You can also toss the slices in a spoonful of the citrus vinaigrette immediately after cutting to create a barrier against air.

Can I make the dressing ahead of time?

Absolutely. The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Shake or whisk it well before using.

What is Burrata, and can I substitute it?

Burrata is a fresh Italian cheese with a creamy mozzarella outer shell and a soft, stracciatella cheese and cream center. A good substitute would be fresh mozzarella balls (bocconcini).

Why is there a cook time for a salad?

The cook time in this recipe is dedicated to roasting the chickpeas, which adds a crucial warm, crispy, and savory element to the fresh salad components.