Charred Citrus and Avocado Salad with Tahini Dressing
A vibrant salad featuring charred orange and grapefruit segments with creamy avocado, dressed in a nutty tahini sauce. This mediterranean-inspired salads ready in about 20 minutes blends large navel orange, medium ruby grapefruit, medium ripe avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 large navel orange
- 1 medium ruby grapefruit
- 1 medium ripe avocado
- 4 cups baby arugula
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp warm water
- 1 small, minced garlic clove
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Peel 1 large navel orange and 1 medium ruby grapefruit removing all white pith. Slice fruit crosswise into 1/2-inch thick rounds. Heat a cast iron skillet over medium-high heat and char the citrus slices for 1-2 minutes per side until caramelized and slightly blackened.
- Step 2: Halve and pit 1 medium ripe avocado, then slice into 1/4-inch thick pieces. Arrange 4 cups baby arugula on a large serving platter.
- Step 3: Place the charred citrus slices and avocado slices over the arugula.
- Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp warm water, 1 minced small garlic clove, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 5: Drizzle the tahini dressing evenly over the salad and serve immediately for a fresh, bright combination of smoky citrus and creamy avocado.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Citrus and Avocado Salad with Tahini Dressing take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Citrus and Avocado Salad with Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Citrus and Avocado Salad with Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Citrus and Avocado Salad with Tahini Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Citrus and Avocado Salad with Tahini Dressing?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
