Both of these salads are super simple to prepare and really delicious! I find these type of salads are really great to have on hand for a three day Yom Tov or a long summer Shabbos when shalosh seudos needs to be hearty. Just keep the raw ingredients in the fridge and put them together right before the meal.
The citrus salad was really easy to prep (if you don't mind getting sticky). The recipe calls to prepare this as a layered salad. I made a bed of shaved radicchio and put the sliced fruit and mint on top. Then I drizzled the vinaigrette over the plate. I really enjoyed the vinaigrette with the citrus fruit, the sharpness of the white wine vinegar with the sweetness of the olive oil made for a really great dressing. The radicchio however, could be a great stand in on Pesach for marror instead of Romaine lettuce, I found it to be incredibly bitter! Also, I think the mint could have blended a little better with the salad had it been marinated in the vinaigrette before being put on the salad. For me the mint was kind of just there and didn't really make sense.
The lemon dressing of the avocado salad will really waken up your taste buds! The zesty flavors of the Dijon, lemon and pepper really are superb mixed with the different textures of this salad.
As I have mentioned about 100 times by now, I am a "dress it down" kind of gal. I put the lettuce, basil, radishes and avocado in a bowl and tossed with the dressing to coat. Hubs and I really liked this salad and will probably make it many more times!