Winter Citrus Avocado Fennel

The dead of winter had me craving something that felt like sunlight on a plate. I stumbled into the grocery store tired of roasted everything and grabbed every citrus fruit in sight, not really having a plan beyond needing brightness in my life. That spontaneous basket of oranges and grapefruit became this salad, and now it is the thing I make when winter feels endless.

I served this at a dinner party last February when everyone was feeling gray and heavy from weeks of comfort food. The table went quiet when I placed it down, not because of awkward conversation but because people were actually stunned by how gorgeous it looked. My friend Sarah reached across the table to grab the last fennel frond, which is basically the highest compliment a salad can receive.

Ingredients

• 2 large oranges: Regular oranges bring that familiar sweet brightness everyone loves
• 2 blood oranges: Their ruby color makes the whole dish sing visually
• 1 grapefruit: Adds a slight bitterness that balances the sweetness
• 1 large fennel bulb: The anise flavor pairs magically with citrus while the crunch gives textural contrast
• 2 ripe avocados: Creaminess is essential here to temper the acidic fruits
• 3 tbsp extra-virgin olive oil: Use the good stuff since the flavor really shines
• 1 tbsp freshly squeezed lemon juice: Brightens the dressing and helps emulsify everything
• 1 tsp honey or maple syrup: Just enough to balance the acid without making it sweet
• 1/2 tsp Dijon mustard: The secret to getting your dressing to stay together
• Salt and freshly ground black pepper: Do not skip these, they wake up all the flavors
• 2 tbsp toasted pistachios or slivered almonds: That final crunch and nuttiness tie everything together
• Reserved fennel fronds: Do not throw these away, they are the prettiest garnish

Instructions

Prep your citrus:

Slice off the top and bottom of each fruit, then carefully cut away the peel and pith following the curve of the fruit. Slice into 1/4 inch rounds and pick out any seeds that might be hiding.

Build the foundation:

Arrange those beautiful citrus rounds on your largest serving platter, letting them overlap like flower petals. This is the art part, so make it look however makes you happy.

Slice the fennel:

Use a mandoline if you have one for paper thin slices, or just go carefully with your sharpest knife. Scatter these over the citrus like confetti.

Prep the avocados:

Cut them in half, remove the pit, and slice them right in the skin before scooping out. Arrange the slices generously across the top of everything.

Make the dressing:

Whisk together the olive oil, lemon juice, honey, mustard, salt and pepper until it becomes thick and creamy. Taste it and adjust anything that needs tweaking.

Dress it up:

Drizzle that dressing over everything right before serving, letting it pool in the crevices of the citrus.

Finish with flourish:

Scatter the toasted nuts and those reserved fennel fronds over the top. Add a pinch of flaky salt if you want to feel fancy.

Save

This recipe has become my go to contribution for winter potlucks because it travels well and actually gets better as the flavors meld together. Last weekend I watched my normally salad skeptical cousin go back for thirds, and honestly that is all the validation I need.

Making It Your Own

I have learned that pomegranate seeds add this incredible jewel like quality while little bursts of sweetness that everyone loves. Thinly sliced red onion can add a sharp bite if you want more contrast, just use it sparingly so it does not overpower the delicate citrus.

Choosing The Right Citrus

The blood oranges are worth seeking out for their stunning color, but regular navel oranges work beautifully if that is what you can find. I always give each fruit a gentle squeeze at the store to make sure they feel heavy for their size, which usually means they are juicy and perfect.

Serving Suggestions

This holds up surprisingly well as leftovers if you do not dress all of it at once. Keep the undressed portion in an airtight container and add fresh avocado when you are ready to eat again.

• Pair with a crisp white wine that has good acidity
• Serve alongside roasted fish for a light but satisfying dinner
• Add a crusty baguette to turn it into a full meal

Save

There is something almost defiant about eating this salad in the dead of winter, like you are thumbing your nose at the season itself. Make it for someone you love who needs a little brightness.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

The citrus and fennel can be sliced a few hours ahead and stored separately in the refrigerator. Avocado should be cut just before serving to prevent browning. Dress the salad right before serving to maintain the crisp texture of the fennel and citrus.

→ What other citrus fruits work well in this salad?

Beyond oranges, blood oranges, and grapefruit, you can incorporate cara cara oranges, pomelo, or tangerines. Each variety brings unique sweetness and color. Mix and match based on what looks freshest at your market.

→ How do I prevent the avocado from turning brown?

Use avocados that are perfectly ripe but not overly soft. Toss the slices gently with a little lemon juice before arranging them on the salad. If preparing ahead, press plastic wrap directly against the cut surface to minimize air exposure.

→ Can I make this salad vegan?

Absolutely. Simply substitute maple syrup for the honey in the dressing. The rest of the ingredients are naturally plant-based, making this an excellent option for vegan and vegetarian gatherings.

→ What main dishes pair well with this citrus salad?

This salad complements roasted chicken, grilled fish like salmon or sea bass, or even a hearty grain bowl. Its bright acidity and fresh flavors also make it an ideal starter before rich pasta dishes or roasted meats.

→ Do I need a mandoline to slice the fennel?

A mandoline creates perfectly thin, even slices, but a sharp knife works perfectly well. Simply slice the fennel as thinly and consistently as possible. Thin slices ensure the fennel's delicate anise flavor shines through without overpowering the citrus.