Citrus Salad with Fennel & Avocado Recipe

This Citrus Salad with Fennel & Avocado is a vibrant celebration of fresh, zesty flavors and satisfying textures. Crisp fennel, creamy avocado, and juicy citrus segments come together in a harmonious blend that’s both refreshing and nourishing.

The bright tang of citrus pairs beautifully with the subtle licorice notes of fennel, while avocado adds a luxurious creaminess. Perfect for a light lunch or a stunning side dish, this salad is as delightful to look at as it is to eat.

With just 30 minutes of prep, it’s an effortless way to bring a burst of sunshine to your table. Every bite offers a delightful contrast—crunchy, smooth, tangy, and sweet—making this salad a true sensory experience.

Packed with vitamins and healthy fats, it’s a guilt-free indulgence that leaves you feeling energized and satisfied. Whether you’re hosting a gathering or simply treating yourself, this dish is sure to impress.

Its vibrant colors and fresh flavors make it a standout addition to any meal, proving that healthy eating can be both delicious and exciting. Dive in and savor the bright, bold essence of this citrusy masterpiece!

Fresh & Zesty Ingredients

Fresh & Zesty Ingredients
  • 1 fennel bulb, sliced into wedges and roasted
  • 1 fennel bulb, very thinly sliced (for a crisp texture)
  • 5 radicchio leaves, torn (or substitute with arugula for a peppery twist)
  • 2 satsumas or 1 small orange, segmented (remove pith for a smoother bite)
  • 1 small pink grapefruit, segmented (use a sharp knife for clean cuts)
  • 1 avocado, sliced (add just before serving to prevent browning)
  • 2 tablespoons pine nuts (toasted for extra flavor, optional)
  • ¼ cup shaved pecorino (or Parmesan as a substitute)
  • ¼ cup fresh mint leaves (tear gently to release aroma)
  • Sea salt and freshly ground black pepper (to taste)
  • Lemon Dressing:
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons lemon juice (freshly squeezed for best flavor)
    • 1 garlic clove, grated (or minced finely)
    • ½ teaspoon Dijon mustard (adds a tangy kick)
    • ¼ teaspoon sea salt

Step-by-Step Assembly

  1. Roast the fennel: Prepare the fennel wedges according to roasting directions until tender and slightly caramelized.
  2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, and sea salt until well combined.
  3. Marinate the sliced fennel: In a medium bowl, toss the thinly sliced fennel with a few drizzles of the dressing. Let it sit for 15 minutes to soften slightly.
  4. Assemble the base: On a large platter, arrange half of the marinated fennel, all the roasted fennel, torn radicchio leaves, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with sea salt.
  5. Layer the remaining ingredients: Add the rest of the marinated fennel and the remaining citrus segments. Top with avocado slices, pine nuts, shaved pecorino, and fresh mint leaves.
  6. Finish and serve: Drizzle with more dressing, sprinkle with freshly ground black pepper, and serve immediately for the freshest flavor.

Brighten Up Your Salad with Extra Toppings

Add a burst of flavor and texture by sprinkling toasted sesame seeds or crumbled goat cheese on top. For a touch of sweetness, try tossing in a handful of pomegranate arils or dried cranberries. These small additions can elevate your salad to the next level!

Perfect Pairings for Your Citrus Salad

This vibrant salad pairs beautifully with grilled chicken or seared salmon for a light yet satisfying meal. For a vegetarian option, serve it alongside quinoa or couscous. A crisp white wine or sparkling water with a slice of lemon complements the citrus flavors perfectly.

Make-Ahead Tips for Busy Days

Save time by prepping the sliced fennel and citrus segments the night before. Store them separately in airtight containers in the fridge. The lemon dressing can also be made ahead and kept in a jar—just give it a good shake before using. Assemble the salad just before serving to keep it fresh and crisp.

Customize Your Citrus Salad

Swap out the radicchio for arugula or spinach if you prefer milder greens. Not a fan of pine nuts? Try slivered almonds or pumpkin seeds instead. For a dairy-free version, skip the pecorino and add a sprinkle of nutritional yeast for a cheesy flavor.

Essential Tools for Salad Success

A sharp chef’s knife is key for thinly slicing the fennel and segmenting the citrus. A mandoline slicer can also make quick work of the fennel. Don’t forget a whisk for blending the dressing and a large platter for beautifully arranging your salad.

Citrus Salad with Fennel & Avocado

Citrus Salad with Fennel & Avocado

Amy
This Citrus Salad with Fennel & Avocado is a vibrant celebration of fresh, zesty flavors and satisfying textures. With just 30 minutes of prep, it’s an effortless way to bring a burst of sunshine to your table.
Prep Time 30 minutes
Servings 4

Ingredients
  

  • 1 bulb fennel, sliced into wedges and roasted
  • 1 bulb fennel, very thinly sliced
  • 5 leaves radicchio, torn
  • 2 satsumas or 1 small orange, segmented
  • 1 small pink grapefruit, segmented
  • 1 avocado, sliced
  • 2 tablespoons pine nuts
  • ¼ cup shaved pecorino
  • ¼ cup fresh mint leaves
  • Sea salt and freshly ground black pepper

Lemon Dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, grated
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt

Instructions
 

  • Prepare the roasted fennel according to these directions.
  • Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
  • In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.
  • Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt.
  • Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.
Keyword avocado, citrus, fennel, healthy, salad
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