Citrus and Avocado Salad with Honey Vinaigrette

Name: Citrus and Avocado Salad with Honey Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey, preferably Tupelo; 2 tablespoons fresh lime juice; 2 tablespoons vegetable oil; 1 tablespoon sour cream; 1 tablespoon red wine vinegar; 1 teaspoon poppy seeds; Salt and freshly ground pepper; 3 tablespoons pine nuts; 2 red grapefruits; 2 navel oranges; 2 Hass avocados, cut into 1-inch dice; 2 ounces fresh goat cheese, crumbled (optional); 2 bunches of watercress, thick stems discarded; 2 tablespoons minced chives

Servings: persons

2 tablespoons honey, preferably Tupelo
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sour cream
1 tablespoon red wine vinegar
1 teaspoon poppy seeds
Salt and freshly ground pepper
3 tablespoons pine nuts
2 red grapefruits
2 navel oranges
2 Hass avocados, cut into 1-inch dice
2 ounces fresh goat cheese, crumbled (optional)
2 bunches of watercress, thick stems discarded
2 tablespoons minced chives

1
In a small bowl, whisk the honey with the lime juice, oil, sour cream and vinegar.
2
Stir in the poppy seeds and season with salt and pepper.
3
In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.
4
Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith.
5
Working over a large bowl, cut in between the membranes to release the sections.
6
Reserve the grapefruit and orange juices for another use.
7
Pat the citrus sections dry with paper towels and return them to the bowl.
8
Add the avocados, goat cheese and watercress to the bowl and toss gently.
9
Add the minced chives, toasted pine nuts and the honey dressing and toss again.
10
Serve immediately.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons honey, preferably Tupelo, 2 tablespoons fresh lime juice, 2 tablespoons vegetable oil, 1 tablespoon sour cream, and more.

Yes, Citrus and Avocado Salad with Honey Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!