Winter Citrus Salad with Avocado (Printable)
A vibrant mix of winter citrus, creamy avocado, crisp fennel, and fresh mint for a refreshing meal.
# What You Need:
→ Fruits
01 - 2 large oranges, peeled and sliced
02 - 1 large grapefruit, peeled and segmented
03 - 1 ripe avocado, sliced
→ Vegetables
04 - 1 medium fennel bulb, thinly sliced
→ Fresh Herbs
05 - 1/4 cup fresh mint leaves, torn
→ Dressing
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp maple syrup or honey
09 - 1/4 tsp sea salt
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Fennel fronds
12 - 2 tbsp toasted pistachios or slivered almonds
# How to Make It:
01 - Whisk together the extra virgin olive oil, fresh lemon juice, maple syrup or honey, sea salt, and black pepper in a small bowl until well combined.
02 - Arrange the orange slices, grapefruit segments, avocado slices, and fennel on a large platter or shallow bowl.
03 - Drizzle the prepared vinaigrette evenly over the arranged fruits and vegetables.
04 - Scatter the fresh mint leaves and reserved fennel fronds over the top, followed by toasted pistachios or slivered almonds.
05 - Serve immediately to enjoy the freshest flavor and crisp texture.
# Expert Suggestions:
01 -
- It comes together in under 20 minutes, no cooking required, which means you can make it on a Tuesday night without ceremony.
- The combination of textures keeps you interested with every bite—juicy, creamy, crisp, all playing together.
- Winter citrus is at its peak sweetness and acidity right now, making this salad taste genuinely different than the same recipe made in June.
02 -
- Timing is everything with avocado—if you slice it too early, it oxidizes and turns grey, which tastes fine but looks sad; slice it maybe five minutes before serving.
- The fennel bulb has these delicate fronds at the top that most people throw away, but they're the most beautiful part of this salad, so save them.
03 -
- Buy fennel that feels firm and heavy, not light or hollow—the interior should be white and tightly layered, with no brown spots inside.
- If you make the dressing an hour or two ahead, it actually gets better as the flavors marry, so no shame in preparing that part early.