Winter Citrus with Avocado (Printable Version)

Juicy citrus, creamy avocado, fennel.

# What You Need:

→ Fruits

01 - 2 large oranges, peeled and sliced
02 - 1 large grapefruit, peeled and segmented

→ Vegetables

03 - 1 ripe avocado, sliced
04 - 1 medium fennel bulb, thinly sliced, fronds reserved

→ Fresh Herbs

05 - 1/4 cup fresh mint leaves, torn

→ Dressing

06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp honey or maple syrup
09 - 1/4 tsp sea salt
10 - Freshly ground black pepper to taste

→ Garnish

11 - Reserved fennel fronds
12 - 2 tbsp toasted pistachios or slivered almonds

# How to Make It:

01 - Whisk together olive oil, lemon juice, sweetener of choice, salt, and pepper in a small bowl until emulsified.
02 - Place orange slices, grapefruit segments, avocado slices, and fennel on a large serving platter or shallow bowl.
03 - Drizzle the dressing evenly over the arranged citrus and vegetables.
04 - Scatter torn mint leaves and reserved fennel fronds over the top of the salad.
05 - Sprinkle toasted pistachios or slivered almonds over the salad if desired.
06 - Serve immediately to ensure optimal freshness and texture.

# Expert Advice:

01 -
  • It tastes bright and alive, which is harder to find in cold months than you'd think.
  • Everything comes together in twenty minutes with zero cooking required.
  • The combination of creamy and crisp textures keeps you coming back for another bite.
02 -
  • Don't slice the avocado more than fifteen minutes before serving, or it will brown despite the lemon juice.
  • If your citrus is very acidic, a half teaspoon of honey makes a remarkable difference without tasting sweet.
03 -
  • Segment citrus over a bowl to catch the juice and use it to adjust the dressing balance.
  • Let the salad sit at room temperature for five minutes after dressing so the flavors marry slightly without the elements becoming soggy.

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