High-Altitude Citrus and Avocado Salad with Toasted Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing salad combining bright citrus segments and creamy avocado, topped with crunchy toasted almonds for contrast. This Mediterranean high-protein recipe (vegetarian), ready in about 20 minutes, pairs mixed salad greens, orange, and grapefruit for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 5 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Arrange 4 cups of mixed salad greens on a large serving platter.
  2. Step 2: Peel and segment 1 large orange and 1 medium grapefruit over a bowl to catch juices, then add the segments evenly over the salad greens.
  3. Step 3: Dice 1 medium avocado into 1/2-inch cubes and scatter on top of the citrus segments.
  4. Step 4: Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; sprinkle over the salad.
  5. Step 5: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  6. Step 6: Drizzle the dressing over the salad just before serving, tossing gently to coat all ingredients.

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