Citrus Salad with Basil Vinaigrette

If you adore fresh, vibrant flavors that instantly brighten your plate and your mood, this Citrus Salad with Basil Vinaigrette is a must-try delight. Imagine juicy slices of grapefruit, oranges, blood oranges, and tangerines mingling with creamy avocado and tender salad greens, all drizzled with a lively homemade basil vinaigrette that sings with herbaceous charm. Made this? Rate this recipe: it’s the perfect blend of sweet, tangy, and nutty with a satisfying crunch from toasted pistachios, creating a dish that feels both light and gourmet. Whether you’re looking for a refreshing lunch or an elegant side to impress guests, this salad fits the bill beautifully.

Ingredients You’ll Need

This recipe shines because of its simple yet vibrant ingredients. Each component plays a crucial role: the citrus fruit brings brightness and variety, the avocado adds creamy texture, salad greens offer freshness, and the basil vinaigrette ties it all together with a fragrant punch. Plus, those toasted pistachios give it a perfect nutty contrast. Here’s everything you’ll want to gather:

• Basil leaves (1 cup loosely packed): Fresh basil brings a sweet, aromatic herb flavor that elevates the vinaigrette.
• Red wine vinegar (¼ cup): Adds just the right amount of tang and depth to balance the dressing.
• Garlic cloves (2): Infuses a mild bite and warmth that complements the vinaigrette.
• Dijon mustard (1 teaspoon): Acts as an emulsifier and adds a gentle, sharp edge to the dressing.
• Honey (1 teaspoon): Balances acidity with subtle sweetness in the vinaigrette.
• Olive oil (½ cup): Creates the silky, smooth body of the vinaigrette.
• Salt and ground black pepper: Essential seasoning to bring out all flavors.
• Pink grapefruit (1): Juicy and slightly tart, it’s a star of the citrus medley.
• Oranges (2): Provide classic sweetness and vibrant color.
• Blood oranges (2): Add a beautiful red hue and a burst of raspberry-like flavor.
• Tangerines (2): Their segments are tender and sweet, perfect for texture contrast.
• Avocados (1–2): Creamy, buttery slices that mellow the sharp citrus notes perfectly.
• Mesclun mix (5 ounces): A delicate blend of baby spinach, arugula, butter lettuce, or kale, bringing diverse textures and greenery.
• Pistachios (¼ cup, shelled and toasted): Adds a toasty crunch that completes the tasting experience.

How to Make Made this? Rate this recipe:

Step 1: Prepare the Basil Vinaigrette

Start by combining the fresh basil leaves, red wine vinegar, and garlic cloves in a blender. Blend at high speed until the mixture begins to break down, pausing occasionally to push the ingredients toward the blades. Then, add the Dijon mustard and honey, blending for about a minute for even distribution. Slowly pour in the olive oil while running the blender on low to create a smooth emulsion. Finally, season with salt and ground black pepper to taste and blend on high for a couple more minutes until silky. Set this fragrant dressing aside—it’s going to elevate every bite of the salad.

Step 2: Slice and Segment the Citrus

Carefully peel the grapefruit, oranges, blood oranges, and tangerines, removing all pith and as many seeds as possible for the smoothest texture. Slice the larger fruits into thin wheels, and separate the tangerines into individual segments. This step reveals the vibrant colors and juicy freshness of your citrus medley, making your salad as beautiful as it is tasty.

Step 3: Assemble the Salad

Lay your mixed greens on a large serving platter or bowl as a fresh, leafy base. Arrange the citrus slices and tangerine segments artistically atop the greens before adding creamy avocado slices. Sprinkle the toasted pistachios over everything, giving the salad an inviting crunch. Season lightly with salt and pepper to tie the flavors together. Then, drizzle the basil vinaigrette generously but thoughtfully, so every forkful bursts with harmonious flavor. Now, your salad is ready to wow!

How to Serve Made this? Rate this recipe:

Garnishes

To enhance this salad’s appeal and taste, consider fresh basil leaves scattered on top or a few edible flowers for a pretty pop of color. A light sprinkle of flaky sea salt complements the sweet citrus and creamy avocado beautifully. Adding a few extra toasted pistachios at serving time refreshes the nutty texture and aroma.

Side Dishes

This citrus salad pairs amazingly well with grilled chicken or seafood for a bright, balanced meal. Crispy bread or a warm baguette on the side gives a lovely contrast, allowing you to soak up the remaining basil vinaigrette. For vegetarian options, serve it alongside quinoa or couscous salads for a satisfying and refreshing spread.

Creative Ways to Present

Try layering the salad ingredients in a glass trifle bowl for a stunning visual effect at parties. Or serve individual portions in small glass jars for a fun, portable presentation. Another idea is to arrange citrus slices and avocado in a spiral pattern on large plates and drizzle the basil vinaigrette artistically to impress guests with your plating skills.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge for up to one day. Keep in mind avocado slices may darken slightly, so adding a little lemon juice beforehand can help maintain color. Keep the vinaigrette separate to preserve salad freshness and toss just before serving again.

Freezing

Because fresh citrus and avocado lose their texture and flavor when frozen, this salad is best enjoyed fresh. However, you can make and freeze the basil vinaigrette itself for up to 3 months if you want to prep in advance. Thaw it overnight in the fridge and shake well before using.

Reheating

This salad is designed to be enjoyed chilled or at room temperature, so reheating is not recommended. If you’ve paired it with warm sides, simply reheat those separately and enjoy the crisp, fresh salad on the side.

FAQs

Can I use other citrus fruits for this salad?

Absolutely! This recipe is very flexible. Meyer lemons, regular lemons, or even kumquats can add unique flavors and colors. The key is to balance sweetness and tartness to complement the basil vinaigrette.

Is there a substitute for pistachios?

If pistachios aren’t your favorite or you have allergies, try toasted almonds, walnuts, or pepitas. They all add a delightful crunch and nutty flavor that works wonderfully here.

How long can I keep the basil vinaigrette?

You can store the vinaigrette in an airtight container in the refrigerator for up to 5-6 days. Be sure to shake or whisk it before each use, as natural separation will occur.

Can I make this salad vegan?

Yes! This recipe is naturally vegan since the vinaigrette uses honey, which you can replace with a plant-based sweetener like maple syrup or agave for a vegan-friendly dressing.

What type of salad greens are best?

Mesclun is ideal because of its variety, but baby spinach, arugula, butter lettuce, or kale all bring different textures and flavors. Feel free to mix and match to suit your preferences.

Final Thoughts

There’s just something so joyful about this Citrus Salad with Basil Vinaigrette — fresh, vibrant, and packed with flavor that feels like sunshine on your plate. Whether for everyday meals or special gatherings, it’s a recipe that invites you to savor every bite. Made this? Rate this recipe: your feedback not only inspires me but helps fellow food lovers jump in and try this fantastic salad. Dive in, enjoy, and don’t forget to share your delicious results!