Citrus Avocado Salad with Mint
This citrus avocado salad features oranges, avocado, goat cheese, beets, hazelnuts, and fresh mint…all tossed in a zesty Dijon olive oil dressing. Ready in 20 minutes. Fresh, flavorful, and perfect for fall or winter.
Ingredients
For the Salad
- 1 naval orange
- 1 ripe avocado
- 1 pre-cooked beet medium-sized
- 4 ounces baby spinach 110g or 4-5 cups
- ¼ cup fresh mint leaves approx. 10 leaves
- 2 ounces goat cheese (or feta) 55g or ½ cup crumbled
- ¼ cup whole hazelnuts (or pistachios) 30g
For the Dressing
- ¼ cup olive oil 60 ml
- ½-1 Tbsp Dijon mustard adjust according to the strength of your mustard
- salt and pepper to taste
- 1-2 tsp cold water
Instructions
- Toast the hazelnuts: Roast in the oven at 350°F (175°C) for 10–15 minutes or toast in a dry skillet over medium heat for 5–10 minutes, stirring often. Remove when fragrant and golden. Let cool, then roughly chop.
- Prep the ingredients: Slice or dice the orange, avocado, and beet. Tear or chop the mint leaves into large pieces. Crumble the goat cheese if using a block.
- Make the dressing: In a small bowl, whisk together olive oil, Dijon mustard, salt, and pepper. Start with ½ Tbsp mustard and add more to taste. Add 1-2 tsp of cold water to help the dressing emulsify.
- Assemble the salad and enjoy: Add all the ingredients to a large bowl or serving plate. Drizzle with dressing just before serving.