Three side salad plates arranged with wispy arugula and citrus segments.
Photography by: Meghan Rodgers

Arugula Citrus Salad

by Meghan Rodgers


January 13, 2021

Not to knock tradition, but that summertime lemonade stand, well, it’s out of season. 

Yes, citrus, like all produce, tastes best when it’s fresh from the grove or the farm. Those lemons and oranges you’ve been squeezing or snacking on during summer, for instance, have likely been flown in from another continent — And sadly, that’s just not sustainable. 

If you love that cheery, tart taste of citrus, winter is the best time to get your fix. Oranges, grapefruits, lemons, clementines, and others all come into season just as we need them most (and they only need to be trucked from our own southern states). In Pittsburgh, in what feels like a months-long struggle to see sunshine, those bright, sweet bags of citrus fruit from Florida can be oh-so-satisfying. 

Plus, they’re a welcome dose of vitamin C, just as the seasonal sniffles start to set in. 

Of course, sweet citrus can be enjoyed juiced or all on its own, but it stands out in savory dishes, as well. 

This incredibly easy Arugula Citrus Salad recipe makes for an impressive side salad. The crisp citrusy flavors pair perfectly with peppery arugula and fennel. Jalapeño gives a pop of unexpected spice, while avocado brings a smooth, creamy finish.

Note: Feel free to substitute citrus fruits in this salad. If we’re going to remain sustainably-minded, it’s important to use what you already have in your house before you buy more. Try this salad with any citrus you have on hand — clementines, mandarins, mineolas, blood oranges, pomelo, tangelo — you name it!


Arugula Citrus Salad

Makes 3-4 side salads


4 cups baby arugula

1 small grapefruit, peeled and sliced

1 small white grapefruit or 1 large orange, peeled and sliced

1 tbsp finely chopped jalapeño

1 tbsp fennel seeds

3 tbsp fresh-squeezed orange juice

3 tbsp extra virgin olive oil

1 avocado, chopped


Freshly cracked black pepper


  1. In a large salad bowl, add arugula, grapefruits and jalapeño.

  2. In a small bowl, whisk together oil, orange juice, and fennel seeds. Pour over salad ingredients and toss.

  3. Add avocado to salad bowl and gently toss again. 

  4. Serve immediately with sprinkling of salt and pepper.


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.