Winter Citrus Salad Avocado Fennel

Last January, when the world outside my window looked like someone had shaken a giant snow globe, I found myself craving something that tasted like sunshine. I ended up at the grocery store with three kinds of citrus tumbling around my basket, not entirely sure what I was making yet. That afternoon experiment turned into this salad, and now it is the thing I make whenever winter feels too long.

I served this at a small dinner gathering last February when a friend mentioned she had never tried fennel before. She took one bite, eyes went wide, and asked if I could please teach her how to slice it that thin. Now she makes this salad every Sunday, calling it her winter happiness ritual.

Ingredients

• 2 large oranges: Regular navel oranges work beautifully here, bringing that familiar sweetness everyone loves
• 2 blood oranges: Their ruby flesh makes the salad stunning and adds a berry like note
• 1 grapefruit: Adds a lovely bitter edge that balances all the sweet elements
• 1 large fennel bulb: Thinly sliced, it brings a subtle anise crunch and fresh perfume
• 2 ripe avocados: They make everything feel luxurious and creamy
• 3 tbsp extra virgin olive oil: Use something you really like drinking because it matters here
• 1 tbsp freshly squeezed lemon juice: Brightens all the flavors and helps the citrus pop
• 1 tsp honey or maple syrup: Just a touch to balance any bitterness from the grapefruit
• 1/2 tsp Dijon mustard: The secret that makes the dressing actually cling to everything
• Salt and pepper: Essential for waking up all these mild flavors
• 2 tbsp toasted pistachios: Their slight saltiness and crunch are the perfect finishing touch
• Reserved fennel fronds: Do not throw these away, they look gorgeous sprinkled on top
• Flaky sea salt: Optional but those little crunches of salt are something special

Instructions

Prep the citrus:

Slice off the top and bottom of each fruit, then cut away the peel and white pith following the curve. Slice into pretty rounds and pick out any seeds you spot.

Build the foundation:

Arrange those citrus rounds on your biggest platter, letting them overlap a bit like fallen leaves. This is going to look beautiful already.

Slice the fennel:

A mandoline makes this effortless, but a sharp knife works too. Scatter the translucent slices over the citrus like confetti.

Add the avocado:

Halve and pit those avocados, then slice them into crescents. Tuck them in between the citrus and fennel where they look prettiest.

Whisk the dressing:

Combine the olive oil, lemon juice, honey, mustard, salt, and pepper in a small bowl. Keep whisking until it thickens slightly and looks glossy.

Dress and finish:

Drizzle that dressing right before you are ready to serve. Scatter the toasted nuts and fennel fronds on top, then add a pinch of flaky salt if you have it.

Save

This became my go to when winter gray starts feeling oppressive. There is something about the colors alone that lifts the mood before anyone even takes a bite.

Making It Your Own

Sometimes I swap pomegranate seeds for the nuts when I want something jewel toned and sweet. A few thin ribbons of fresh mint or basil can completely transform the flavor profile too.

Choosing The Best Citrus

Heavy fruits are juicier ones, so pick those up and feel their weight in your hand. The skin should feel taut and fragrant when you give it a gentle rub.

Serving Suggestions

This works beautifully as a starter, but I have also served it alongside roasted fish or grilled chicken for a light dinner. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.

• Make sure your knife is truly sharp for clean citrus slices
• Toast the nuts in a dry pan until fragrant, watching closely so they do not burn
• Leftovers will keep for a day but the avocado will brown, so eat it all at once

Save

Winter does not have to mean heavy comfort food every single night. Sometimes the brightest dishes are exactly what we need.

Recipe FAQs

→ What citrus fruits work best for this salad?

Oranges, blood oranges, and grapefruit provide a sweet, tangy balance ideal for this dish.

→ Can I use a substitute for honey in the dressing?

Maple syrup works well as a vegan alternative, maintaining the dressing's subtle sweetness.

→ How should the fennel be prepared?

Thinly slice the fennel bulb using a mandoline or sharp knife for a crisp texture that complements the citrus.

→ What nuts are recommended for garnish?

Toasted pistachios or slivered almonds add a nutty crunch and enhance the salad’s flavor profile.

→ Is this dish suitable for special diets?

Yes, it fits vegetarian, vegan, and gluten-free dietary preferences.

→ Can I add other ingredients for variety?

Feel free to add thinly sliced red onion or pomegranate seeds for extra color and flavor.