Citrus Fennel and Avocado Salad

Citrus, fennel, and avocado salad is a refreshing and vibrant dish that combines the bright flavors of citrus fruits with the crispness of fennel and the creaminess of avocado. This salad is perfect for a light and healthy lunch or as a side dish for dinner.

To make citrus, fennel, and avocado salad, start by preparing the citrus fruits. Peel and segment oranges, grapefruits, and any other citrus fruits you like, removing any pith and seeds. Place the citrus segments in a large bowl.

Thinly slice a bulb of fennel, discarding the tough outer layer. Add the sliced fennel to the bowl with the citrus segments.

Cut a ripe avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin slices and add them to the bowl with the citrus and fennel.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make a dressing. Pour the dressing over the salad and gently toss to coat the ingredients evenly.

To serve, arrange the salad on a platter or individual plates. Garnish with fresh fennel fronds, chopped parsley, or toasted nuts, if desired.

Citrus, fennel, and avocado salad is a delicious and nutritious dish that is bursting with flavor and texture. The citrus fruits provide a tangy sweetness, while the fennel adds a subtle licorice flavor and the avocado adds a creamy richness. This salad is sure to be a hit with your family and friends!


 An assortment of citrus totaling about 2 1/2 to 3 pounds
 I used
 3 navel oranges
 3 cara cara oranges
 2 minneola oranges
 3 mandarin oranges
 1 blood orange
 1/2 fennel bulb very thinly sliced
 1 avocado peeled, pitted and sliced
 1/2 shallot peeled and very thinly sliced
 1/3 cup extra virgin olive oil
 2 tablespoons champagne vinegar
 1 tablespoon honey
 kosher salt and freshly cracked black pepper
 1/4 cup mint leaves
 Reserved fennel fronds


* Slice the peels off of the citrus and place in a bowl or on a serving plate.

Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.

* In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified.

Add the honey and whisk to mix. Season with kosher salt and pepper.

* Pour dressing over the salad and season with more kosher salt and freshly ground pepper.

Top with reserved fennel fronds and mint leaves.


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