Citrus Salad with Fennel & Avocado

This salad is a celebration of bright, zesty flavors and contrasting textures. Sweet and tangy citrus pairs beautifully with the crisp crunch of fennel and the creamy richness of avocado. Topped with a light vinaigrette and fresh herbs, it’s a show-stopping side dish or a light, healthy meal.

Ingredients

For the Salad

• 2 oranges (navel, blood orange, or Cara Cara), peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
• 1 ripe avocado, sliced
• 1 cup arugula or mixed greens (optional, for added volume)
• ¼ cup toasted pine nuts or sliced almonds (for crunch)

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Citrus

1. Peel the oranges and grapefruit, removing as much of the white pith as possible.
2. Using a sharp knife, segment the citrus by cutting between the membranes. Collect any juice that drips for the dressing.

Step 2: Slice the Fennel

1. Trim the fennel bulb and remove the tough outer layer.
2. Use a mandoline or sharp knife to thinly slice the fennel. Reserve the fronds for garnish.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper.
2. Add any reserved citrus juice for extra flavor.

Step 4: Assemble the Salad

1. Arrange the citrus segments, fennel slices, and avocado on a large platter or individual plates.
2. Add arugula or mixed greens if desired.
3. Drizzle the dressing evenly over the salad.

Step 5: Garnish and Serve

1. Sprinkle toasted pine nuts or almonds on top for crunch.
2. Garnish with fennel fronds and a few grinds of fresh black pepper.
3. Serve immediately and enjoy the burst of fresh flavors.

Pro Tips

• Customizable Greens: Swap arugula for spinach or omit greens entirely for a more citrus-forward dish.
• Make Ahead: Prepare the citrus and fennel in advance, but slice the avocado and dress the salad just before serving to keep it fresh.
• Pairing Suggestions: Serve alongside grilled fish or chicken for a complete meal.

This salad is a feast for the senses, combining vibrant colors, refreshing flavors, and satisfying textures.