Last updated on February 19th, 2025
There’s nothing quite like a refreshing salad to cleanse the palate and bring a burst of sunshine to the table. Today, I’m excited to share with you a recipe that’s become a staple in my kitchen: Citrus and Avocado Salad with Shaved Fennel.
What’s Citrus and Avocado Salad with Shaved Fennel Salad?
This salad is a true feast for both the eyes and the taste buds.
The star of this dish is undoubtedly the citrus. By using a mix of oranges, grapefruits, and blood oranges, we create a complex flavor profile that dances between sweet, tart, and slightly bitter.
The technique of supreming the citrus (removing the segments from the membranes) not only makes the fruit easier to eat but also creates a more visually appealing presentation.
Complementing the citrus is the buttery richness of avocado. Its creamy texture provides a beautiful contrast to the juicy citrus and crisp fennel. Speaking of fennel, this often-overlooked vegetable adds a subtle anise flavor and a satisfying crunch that elevates the entire dish.
The sharpness of thinly sliced red onion cuts through the sweetness of the fruit, while a sprinkle of flaky sea salt enhances all the flavors and adds a subtle crunch. For those who love a bit more texture, a handful of toasted almonds brings an extra layer of nuttiness and crunch.
The citrus vinaigrette amplifies the fruity notes of the salad while adding a tangy punch. It’s light enough not to overpower the delicate flavors of the ingredients but flavorful enough to make each bite exciting.
A Little Bit of Sunshine on Our Plates
This salad is perfect as a palate cleanser between heavy holiday dishes. It’s also versatile enough to be enjoyed year-round. It makes a fantastic light lunch on a warm summer day, a refreshing side dish for grilled meats, or even a unique addition to your brunch spread.
Feeling weighed down by heavy holiday fare? Or simply craving a burst of freshness? Give this salad a try!
PrintCitrus and Avocado Salad with Shaved Fennel
Serve immediately and enjoy your refreshing Citrus and Avocado Salad with Shaved Fennel!
- Total Time: 20 mins
- Yield: 4–6 servings 1x
Ingredients
- 2 oranges
- 1 grapefruit
- 1 blood orange
- 1 large fennel bulb
- 1 ripe avocado
- 1/4 red onion, thinly sliced
- 1/4 cup toasted almonds
- Flaky sea salt, to taste
- Fresh mint leaves, for garnish (optional)
For the Citrus Vinaigrette
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Supreme the citrus fruits: Cut off the top and bottom of each fruit. Stand the fruit on one end and slice off the peel and white pith, following the curve of the fruit. Over a bowl to catch the juices, cut between the membranes to release the segments. Set aside.
- Prepare the fennel: Remove the fronds and save for garnish. Cut the fennel bulb in half lengthwise and remove the core. Using a mandoline or sharp knife, shave the fennel very thinly.
- Make the vinaigrette: In a small bowl, whisk together the orange juice, lemon juice, and honey. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the salad: On a large platter, arrange the citrus segments. Slice the avocado and place it among the citrus. Scatter the shaved fennel and thinly sliced red onion over the top.
- Finish the dish: Drizzle the citrus vinaigrette over the salad. Sprinkle with flaky sea salt and toasted almonds. Garnish with fennel fronds and fresh mint leaves if desired.
Notes
- This salad is best enjoyed fresh, but you can prepare the components ahead of time and assemble just before serving.
- Feel free to experiment with different types of citrus fruits based on what’s available.
- For a more substantial meal, consider adding grilled chicken or shrimp to the salad.
