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Winter Citrus Avocado Salad

With Lauren Lane Culinarian


  • 1/2 head radicchio leaves, torn
  • 3-4 cups arugula or baby spinach
  • 2 oranges, segmented
  • 1 pink grapefruit, segmented
  • 1/2 red onion, sliced
  • 1 fennel bulb, very thinly sliced
  • 1/2- 1 avocado, sliced
  • 2 tablespoons pine nuts (optional)
  • crumbled goat cheese (optional)
  • Sea salt and freshly ground black pepper


  • 1/3 cup extra-virgin olive oil, Cervasi preferred
  • 2 Tablespoons orange juice (squeeze what's leftover of the segmented oranges over a bowl. It should have lots of juice remaining)
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon of kosher salt
  • 1/8 teaspoon of pepper


  1. Make the dressing: In a small bowl, whisk together the olive oil, orange juice, Dijon mustard, and salt and pepper. 
  2. Assemble the salad on a platter by arranging the radicchio, arugula and half of the citrus segments. 
  3. Drizzle with a few spoonfuls of the dressing. Layer the fennel, avocado, red onion, and the remaining citrus onto the salad. Top with pine nuts and goat cheese if using; sprinkle with salt and pepper, and serve.

For more deliciousness follow Lauren @Lauren_Lane_Culinarian and

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