Winter Citrus Salad Avocado Fennel (Printable)

Bright and fresh blend of citrus, avocado, and fennel for a crisp winter meal.

# What You'll Need:

→ Citrus

01 - 2 large oranges, peeled and sliced into rounds
02 - 2 blood oranges, peeled and sliced into rounds
03 - 1 grapefruit, peeled and sliced into rounds

→ Vegetables & Fruits

04 - 1 large fennel bulb, thinly sliced, fronds reserved for garnish
05 - 2 ripe avocados, peeled, pitted, and sliced

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp freshly squeezed lemon juice
08 - 1 tsp honey or maple syrup
09 - 1/2 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp toasted pistachios or slivered almonds
12 - Reserved fennel fronds
13 - Flaky sea salt

# How-To Steps:

01 - Slice off the top and bottom of each citrus fruit. Using a sharp knife, remove the peel and white pith following the curve of the fruit. Slice crosswise into 1/4-inch rounds and remove any seeds.
02 - Place citrus rounds on a large serving platter, arranging them in slightly overlapping layers for visual appeal.
03 - Using a mandoline or sharp knife, thinly slice the fennel bulb crosswise. Scatter the slices evenly over the arranged citrus.
04 - Cut avocados in half, remove pits, and scoop flesh from skin. Slice crosswise and arrange over the citrus and fennel.
05 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until thoroughly combined and emulsified.
06 - Drizzle the dressing evenly over the salad immediately before serving. Top with toasted nuts, reserved fennel fronds, and flaky sea salt.

# Expert Suggestions:

01 -
  • The way sweet citrus meets creamy avocado is the kind of combination that makes people pause and ask what is in this
  • It comes together in twenty minutes but looks like something from a restaurant menu
  • This salad manages to feel both light and substantial at the same time
02 -
  • Avocado oxidizes so fast, so always slice it right before you plan to serve the salad
  • The dressing can be made ahead but wait to dress until the very last moment
  • Room temperature citrus tastes more fragrant and sweet than cold from the fridge
03 -
  • Use a microplane to zest a little extra citrus over the top for an aromatic burst
  • If the fennel bulb has thick outer layers, peel them away before slicing

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