Winter Citrus Salad Fennel Avocado (Printable Version)

Vibrant winter citrus, crisp fennel, and creamy avocado combine for a fresh, bright dish.

# What You Need:

→ Produce

01 - 2 large oranges, peeled and sliced into rounds
02 - 1 large grapefruit, peeled and sliced into rounds
03 - 1 small fennel bulb, thinly sliced
04 - 1 ripe avocado, sliced
05 - 4 cups arugula or mixed baby greens
06 - 2 tablespoons fresh mint leaves, roughly torn

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon maple syrup (optional)
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper

→ Toppings

12 - 2 tablespoons toasted pistachios or sliced almonds
13 - Zest from 1 orange (optional)

# How to Make It:

01 - Whisk together olive oil, lemon juice, maple syrup, salt, and pepper in a small bowl; set aside.
02 - Spread arugula or mixed greens evenly on a large serving platter.
03 - Place orange and grapefruit slices over the greens, slightly overlapping.
04 - Distribute fennel and avocado slices evenly atop the citrus layers.
05 - Drizzle the prepared dressing evenly over all ingredients.
06 - Sprinkle with fresh mint leaves, toasted nuts, and optional orange zest; serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, no cooking required, which means you can make it on a tired Wednesday and feel like you've done something good.
  • The mix of crispy fennel, creamy avocado, and juicy citrus creates these little flavor surprises with every bite.
  • It actually gets better when you taste it a few minutes after assembling, as the dressing softens the greens and everything mingles naturally.
02 -
  • Don't assemble this more than 20 minutes before serving or the greens will wilt and the avocado will start to oxidize despite your good intentions.
  • The dressing should taste slightly bolder than you think it needs to be, because the greens and citrus will mellow it out as they sit together.
03 -
  • If your avocado is slightly underripe, slice it and let it sit with the salt and lemon juice for a few minutes; the acid helps soften it and the salt brings out its flavor.
  • Toast your own nuts if you have time; 5 minutes in a dry skillet over medium heat transforms them into something you'll actually taste in the salad.

Go Back