Almond-Free Avocado and Citrus Salad with Walnut Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing salad combining creamy avocado, mixed greens, and citrus segments dressed with a tangy walnut vinaigrette—perfect for nut sensitivity reintroduction. This mediterranean-inspired whole30 (gluten free) ready in about 10 minutes pairs ripe avocado, diced, mixed salad greens, orange, peeled and segmented for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium ripe avocado, diced
• 4 cups mixed salad greens
• 1 large orange, peeled and segmented
• 1 medium grapefruit, peeled and segmented
• 1/4 cup walnuts, finely chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp sea salt, and 1/4 tsp black pepper until emulsified to create the walnut vinaigrette.
2. Step 2: In a large salad bowl, combine 4 cups mixed greens, 1 diced medium avocado, 1 large peeled orange segmented, and 1 medium peeled grapefruit segmented.
3. Step 3: Drizzle the walnut vinaigrette over the salad and gently toss to combine.
4. Step 4: Sprinkle 1/4 cup finely chopped walnuts on top for crunch and serve immediately for a fresh, nut-sensitive friendly salad.