Citrus, Avocado and Escarole Salad Recipe

Name: Citrus, Avocado and Escarole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large oranges, such as Cara Cara or navel; 2 pomelos (see Note) or grapefruits; 1/2 teaspoon finely grated lime zest; 3 tablespoons fresh lime juice; 1 teaspoon ground coriander; 1 teaspoon agave syrup or nectar; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Kosher salt; 1 head of escaroledark outer leaves discarded, inner leaves torn into bite-size pieces; 1 English cucumberhalved lengthwise, seeded and cut crosswise 1/4 inch thick; 2 cups cilantro leaves; 2 Hass avocadospeeled, pitted and cut into 3/4-inch pieces; 2 Fresno chiles, very thinly sliced crosswise

Servings: persons

3 large oranges, such as Cara Cara or navel
2 pomelos (see Note) or grapefruits
1/2 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 teaspoon ground coriander
1 teaspoon agave syrup or nectar
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt
1 head of escaroledark outer leaves discarded, inner leaves torn into bite-size pieces
1 English cucumberhalved lengthwise, seeded and cut crosswise 1/4 inch thick
2 cups cilantro leaves
2 Hass avocadospeeled, pitted and cut into 3/4-inch pieces
2 Fresno chiles, very thinly sliced crosswise

1
Using a sharp knife, carefully peel the oranges and pomelos, removing all of the bitter white pith.
2
Slice the oranges crosswise into 1/4-inch rounds and arrange them on a large platter.
3
Working over a small bowl, cut in between the membranes of the pomelos to release the sections; transfer to the platter.
4
In a large bowl, whisk the lime zest and juice with the coriander and agave syrup.
5
Gradually whisk in the olive oil and season with salt.
6
Add the escarole, cucumber, cilantro and half of the avocados and chiles and toss well.
7
Season with salt.
8
Mound the salad on the citrus and scatter the remaining avocado and chile slices on top.
9
Serve right away.

234

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 3 large oranges, such as Cara Cara or navel, 2 pomelos (see Note) or grapefruits, 1/2 teaspoon finely grated lime zest, 3 tablespoons fresh lime juice, and more.

Yes, Citrus, Avocado and Escarole Salad 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!

Citrus, Avocado and Escarole Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions