California Citrus Salad w. Quinoa & Toasted Walnuts

March 8, 2015

Mildly sweet oro blanco grapefruit and luscious blood oranges and are paired with peppery arugula, tiny pearls of quinoa, creamy avocado and crunchy walnuts for a simple, healthy and delicious salad. It doesn’t get more “California” than this!


  • 1 cup cooked and cooled quinoa
  • 2 medium blood oranges
  • 1 oro blanco grapefruit
  • 1 avocado
  • 2 cups arugula, washed and dried
  • ¼ cup chopped walnuts, lightly toasted
  • ¼ cup torn mint leaves
  • pinch of sea salt


  1. Using a sharp knife, slice the ends from the citrus fruit, then slice down the sides to completely remove the peel and any pith.
  2. Segment the citrus over a large bowl to catch the juices (this will become the dressing) and drop the segments into the same bowl.
  3. Add the quinoa to the bowl; it will soak up a bit of the liquid. Then add the arugula and toss well.
  4. Chop the avocado into bite-sized chunks and toss with the citrusy salad.
  5. Spread the salad onto a plate or serving platter, and scatter with walnuts, mint leaves and sea salt. Serve immediately.

Recipe adapted from: The Muffin Myth

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