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–+ servings
A colorful salad with avocado slices, orange and blood orange rounds, lettuce, olives, walnuts, and feta on a white plate. A wooden spoon, feta cubes, walnuts, and a bright orange flower surround the plate.
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Santa Barbara Salad Recipe

A fresh and vibrant salad inspired by the flavors of Santa Barbara—avocado, citrus, olives, and herbs tossed in a tangy white balsamic vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 153kcal
Author: Stephanie Wilson

Ingredients

Citrus Salad

  • 4 cups Little Gem lettuce (or a mix of crisp baby Romaine and butter lettuce) torn into bite-sized pieces
  • 1 avocado thinly sliced
  • 2 oranges peeled and thinly sliced
  • 1/4 cup Taggiasca olives or substitute with Kalamata olives, pitted and halved
  • 1/4 cup feta cheese cubed or crumbled
  • 4 tablespoons fresh herbs like chopped, basil chiffonade, fresh dill, parsley or a medily of herbs

White Balsamic Vinaigrette:

  • 1/4 cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small shallot minced
  • Salt and freshly ground black pepper to taste

Instructions

Prepare the Vinaigrette:

  • In a small bowl, whisk together the white balsamic vinegar, Dijon mustard, and minced shallot. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing—season with salt and black pepper to taste. Set aside.

Assemble the Salad:

  • Combine the greens, avocado, orange, olives, feta cheese, and fresh herbs in a large salad bowl.

Dress the Salad:

  • Drizzle the prepared white balsamic vinaigrette over the salad and gently toss to evenly coat the ingredients.

Serve:

  • Transfer the salad to individual plates or a serving platter. Optionally, garnish with additional herbs and season with salt and freshly ground black pepper.

Notes

  1. Lettuce: Little Gem lettuce is a crisp mix of small, heirloom baby Romaine and butter lettuce. I find it in the boxed or bagged lettuce section of my grocery store.
  2. Oranges: I'm using a blood orange and a cara orange for color and a tangy, slightly sweet flavor. To slice, cut off both ends of the orange. Then, lay it on a cut end and using a sharp knife, trim the peel from top to bottom. Then, cut into thin slices.

Nutrition

Calories: 153kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 225mg | Potassium: 504mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4685IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 1mg