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Recipe: Mango, Orange, Grapefruit, Avocado, and Pistachio Salad

After having a similar salad at a restaurant I had to try to re-create it.

Mango, Orange, Grapefruit, Avocado, And Pistachio Salad Ingredients

  • 1 head romaine lettuce, chopped

  • cup balsamic vinaigrette salad dressing

  • cup crumbled blue cheese

  • 2 mangos, peeled and sliced

  • 2 grapefruit, sectioned

  • 2 oranges, sectioned

  • 2 avocados - peeled, pitted and diced

  • cup shelled pistachios, coarsely chopped

How to Make Mango, Orange, Grapefruit, Avocado, And Pistachio Salad

  1. Toss the romaine lettuce with the balsamic vinaigrette and blue cheese crumbles. Place into a large salad bowl. Arrange the mango, grapefruit, orange, and avocado over the salad in a lovely pattern. Sprinkle with chopped pistachios to serve.

Mango, Orange, Grapefruit, Avocado, And Pistachio Salad Nutritions

  • Calories: 405.6 calories

  • Carbohydrate: 41 g

  • Cholesterol: 12.7 mg

  • Fat: 25.8 g

  • Fiber: 10.6 g

  • Protein: 9.4 g

  • SaturatedFat: 5.9 g

  • ServingSize:

  • Sodium: 523 mg

  • Sugar: 25.5 g

  • TransFat:

  • UnsaturatedFat:

Mango, Orange, Grapefruit, Avocado, And Pistachio Salad Reviews

  • This combination of ingredients came to their best fruition when eaten together. I took this to a dinner party and it easily fed 30 people who went back for extras. I received endless compliments. I stuck to the recipe except that I doubled the amount of romaine (which substantially increased the volume), added some carrot shreds, and made my own balsalmic dressing. To the vinegar I added cumin, fresh ginger, and seasoning salt, and whisked these all with olive oil. After tossing, I garnished the salad with edible flowers. The presentation was impressive and would have been as awe-inspiring minus the flowers, simply because of the beautiful array of fruit colors. I cannot wait to make this salad again when I have the crowd to serve it to or the special occasion on which to share this delicious salad.

  • Actually I want to give 4.5 stars. It doesnt get the final 1/2 star as I like a bit more bite of chilliness in a salad like this. So this is MY personal taste opinion. This is very good and is the second most popular salady item on the menu in our Caf

  • Ohh this was so good I had to skip the blue cheese and pistachios since I didnt have any but I can only imagine how much more awesome this would be with them. I made my own dressing with balsamic vinegar, olive oil and a little honey, plus sprinkled the whole salad with lemon juice, salt and pepper. I used fresh field greens and arugula instead of romaine for extra nutritional punch. this is a definite keeper

  • I took it to a football tailgaiting party and it was a hit. I used goat cheese and it was delicious.

  • This is a perfect salad for a hot day. The combination of fruits is delicious and well worth the effort.

  • Oh my goodness, this salad is amazing. I am not partial to blue cheese so I used feta and I used tangerines instead of oranges. I also didnt use the lettuce or dressing because I wanted a more decorative side salad. This salad is simply bursting with flavors. I sprinkled a little stevia over the grapefruits to take the edge off as well. I could see making this salad with fish or chicken or even for a brunch with eggs and salmon. Awesome

  • This is an awesome recipe I have yet to try it with Pistachios though. Im not really a fan of nuts in my salads :( I do use feta in place of the blue cheese, as I am the only one that likes blue in our house. This makes for a wonderful springtime or summer salad with all of the wonderful colors. I love this with a nice spring mix or with a romaine/spinach mixture. My favorite dressing to serve with this is Citrus Vinaigrette by Maple Grove Farms.

  • You cannot go wrong with avocado salad with such twist

  • Loved it. Im not a blue cheese fan, so I left that out, other than that I made it exactly.

  • YUM What a wonderful burst of flavours I prepared this more or less as written and loved it. This is one of my go to recipes now. Thanks

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