Citrus Salad with Fennel and Avocado

If you’ve got the winter blues, this Citrus Salad with Fennel and Avocado is guaranteed to brighten your day! This refreshing winter salad is served with a tangy, sweet orange vinaigrette and it comes together in minutes!

Citrus Salad Tips

• Leave out the pith. This salad should be all about the citrus fruit, not the pith. To showcase the fruit’s sweet flavor and juicy texture, cutting off the peel and white pith from each citrus wedge is key. I also like to remove any exposed pieces of the filmy membrane that separates citrus segments.
• Get ahead. This gorgeous salad would be fantastic for entertaining! To prep it ahead of time, whisk together the dressing, shave and roast the fennel, and slice the citrus up to a day in advance. Assemble the salad right before you’re ready to eat.

How to make Citrus Salad with Fennel and Avocado

Ingredients

FOR THE CITRUS SALAD:

• 2 blood oranges
• 2 navel oranges
• 1 grapefruit
• 1 fennel bulb top removed, halved, and sliced thinly (reserve the fennel fronds for the salad)
• 1 avocado pitted and sliced

FOR THE ORANGE VINAIGRETTE:

• 2 tablespoons fresh orange juice
• 1½ tablespoons white balsamic vinegar
• 1 tablespoon maple syrup
• 1½ teaspoons dijon mustard
• 1 teaspoon fresh lemon juice
• ¼ cup extra virgin olive oil
• 1/4 teaspoon kosher salt or to taste
• 1/8 teaspoon freshly ground black pepper or to taste

Directions:

1. To prep your citrus, simply cut off the top and bottom of each, and place standing up on a cutting board.
2. Remove the peel from the sides by cutting from top to the bottom, removing as much of the white pith as possible, then slice.
3. Place the orange juice, vinegar, maple syrup, dijon, lemon juice, olive oil, salt and pepper in a small jar and seal tightly with a lid. Shake vigorously until emulsified.
4. Place large fennel fronds over the bottom of a platter, then begin layering half of the citrus and fennel over the top. Drizzle with the desired amount of orange vinaigrette, then layer the remaining half of the ctirus and fennel. Top with sliced avocado, additional fennel fronds, and drizzle with more dressing. Serve and enjoy!