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5 from 1 vote

Caramelized Citrus and Avocado Salad

This recipe was inspired by Yottam Ottolenghi's recipe for Tomato and Roasted Lemon Salad
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Salad
Cuisine: California
Servings: 4
Calories: 339kcal


  • Salad:
  • 1 lemon sliced into ⅛th inch slices and seeded
  • 1 tangerine sliced into ⅛th inch slices and seeded
  • ¼ tsp. salt
  • ¼ tsp. sugar
  • 1 Tablespoons olive oil
  • 2 cups arugula
  • 1 small head baby romaine leaves separated and washed
  • ¼ cup fresh mint leaves
  • ¼ cup fresh italian parsley leaves
  • 2 Tablespoons toasted pine nuts
  • 2 Fuerte avocados peeled, pit removed and sliced ¼ inch thick
  • 2 small persian cucumbers sliced lengthwise and cut into ¼ inch slices
  • Dressing:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh tangerine juice
  • 2 Tablespoons white wine vinegar
  • 1 - 2 teaspoons honey
  • white pepper to taste
  • salt to taste


  • For the salad:
  • Pre heat the oven to 325 degrees.
  • Bring a small saucepan to a boil and add the lemon and tangerine slices. Blanch for 2 minutes. Remove and pat try with a paper towel.
  • Place the lemon and tangerine slices in a small bowl and drizzle with 1 Tablespoon olive oil. Sprinkle with the salt and the sugar.
  • Place citrus slices on a parchment lined sheet pan and place in the oven
  • Cook for 20 minutes or until the citrus slices look dry and are slightly golden.
  • Remove from oven and cool.
  • For the dressing:
  • Combine the citrus juices and the vinegar in a small bowl. Season lightly with salt and white pepper, whisking to combine. Add the honey and whisk. Taste, adding a bit more honey if needed (this will depend on how sweet your tangerines are and how sweet you like your dressing). Slowly drizzle in the olive oil. Taste again and adjust seasonings as needed.
  • On a large platter, scatter the romaine leaves and top with the arugula.
  • Arrange the avocados, cucumbers and citrus slices on top.
  • Sprinkle the mint and parsley leaves on top followed by the toasted pine nuts.
  • Season lightly with salt and pepper if desired.
  • Drizzle with the dressing or pass separately.


Calories: 339kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 137mg | Potassium: 899mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1705IU | Vitamin C: 47.9mg | Calcium: 76mg | Iron: 1.9mg