Winter Citrus Fennel Avocado (Printable)

Refreshing mix of citrus, fennel, avocado, and fresh greens in a light olive oil dressing.

# 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 - 2 cups fresh 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; vegan sweetener)
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 of 1 orange (optional)

# How to Make It:

01 - Whisk together olive oil, lemon juice, maple syrup, sea salt, and black pepper in a small bowl. Set aside.
02 - Arrange arugula or mixed baby greens on a large serving platter.
03 - Arrange the orange and grapefruit slices evenly over the greens, slightly overlapping each slice.
04 - Distribute the thinly sliced fennel and avocado over the citrus slices.
05 - Drizzle the prepared dressing evenly over the assembled salad.
06 - Sprinkle torn fresh mint leaves, toasted nuts, and optional orange zest over the top.
07 - Serve the salad immediately to preserve freshness and texture.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, no cooking required, just slicing and tossing.
  • The combination of creamy avocado and crisp citrus with that licorice hint of fennel feels elegant enough for guests but easy enough for a weeknight dinner.
  • Unlike heavier winter salads, this one feels light and energizing, exactly what you need when everything outside is dark and cold.
02 -
  • Don't dress the salad until you're ready to serve it, or the arugula will wilt and the avocado will oxidize; everything else can sit for a while, but the final assembly should happen right before eating.
  • The fennel's licorice flavor mellows when sliced thin and eaten fresh, but if you're not a fennel person, honestly just use less or substitute with thinly sliced red onion instead.
03 -
  • Slice your fennel on a mandoline if you have one—it transforms thick, chewy slices into something delicate and almost translucent.
  • Toast your own nuts in a dry pan for 3-4 minutes if you have time; they'll taste fresher and more flavorful than pre-toasted versions.

Return