No-Cook Citrus Avocado Salad with Toasted Pumpkin Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and refreshing salad featuring creamy avocado, juicy citrus segments, and crunchy toasted pumpkin seeds, dressed with a zesty lime vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 20 minutes pairs medium, peeled and segmented orange, medium, peeled and segmented grapefruit, toasted pumpkin seeds 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.

Prep: 15 min Cook: 5 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they start to pop and turn golden; remove from heat and set aside to cool.
  2. Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lime juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and set aside.
  3. Step 3: In a large bowl, gently combine 1 large diced ripe avocado, 1 medium peeled and segmented orange, and 1 medium peeled and segmented grapefruit.
  4. Step 4: Drizzle the lime vinaigrette over the fruit and avocado mixture and toss gently to coat without mashing the avocado.
  5. Step 5: Sprinkle the toasted pumpkin seeds and 2 tbsp chopped fresh cilantro leaves over the salad just before serving for a crunchy herbal finish.

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Frequently asked questions

How long does No-Cook Citrus Avocado Salad with Toasted Pumpkin Seeds take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Cook Citrus Avocado Salad with Toasted Pumpkin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toasted pumpkin seeds from drying out.

Can I substitute ingredients in No-Cook Citrus Avocado Salad with Toasted Pumpkin Seeds?

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 No-Cook Citrus Avocado Salad with Toasted Pumpkin Seeds 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.

Is No-Cook Citrus Avocado Salad with Toasted Pumpkin Seeds vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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