Native California Citrus and Avocado Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant salad featuring locally sourced California avocados and citrus fruits, tossed in a bright honey-lime dressing for a true taste of the region. This California-inspired salad recipe, ready in about 15 minutes, pairs Hass avocados, blood oranges, navel oranges into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 2, pitted and diced Hass avocados
• 1, peeled and sectioned blood oranges
• 1, peeled and sectioned navel oranges
• 1/2 cup arugula
• 1/4 cup, chopped cilantro
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• pinch salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, gently combine 2 diced Hass avocados, 1 peeled and sectioned blood orange, and 1 peeled and sectioned navel orange, tossing lightly to avoid mashing the fruit.
2. Step 2: Add 1/2 cup arugula and 1/4 cup chopped cilantro, then whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lime juice, 1 teaspoon honey, and a pinch of salt until fully emulsified and smooth.
3. Step 3: Drizzle the dressing over the salad ingredients and toss gently with clean hands until all components are evenly coated and the dressing is absorbed (do not overmix to keep textures distinct).
4. Step 4: Season with additional salt and black pepper to taste, then serve immediately for optimal freshness.