Winter Citrus Salad Fennel Avocado (Printable)

Bright winter citrus and creamy avocado combined with fennel and fresh greens for a refreshing dish.

# What You'll 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 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)
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 from 1 orange (optional)

# Directions:

01 - Whisk together olive oil, lemon juice, maple syrup, sea salt, and black pepper in a small bowl and set aside.
02 - Spread arugula or mixed baby greens evenly on a large serving platter.
03 - Layer orange and grapefruit slices over the greens with slight overlap.
04 - Distribute thinly sliced fennel and avocado slices evenly atop the citrus.
05 - Drizzle the prepared dressing uniformly over the assembled salad.
06 - Scatter fresh mint leaves, toasted nuts, and orange zest over the salad.
07 - Present immediately to retain freshness and texture.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, no cooking required, just honest knife work and a good cutting board.
  • The combination of creamy avocado and tangy citrus is unexpectedly addictive, the kind of balance that makes you want another bite before the plate is even empty.
  • It feels fancy enough for guests but simple enough that you won't stress about having the exact ingredients.
02 -
  • Slice your fennel as thin as you possibly can; thick slices taste harsh and overpowering, but thin ones become delicate and almost sweet.
  • Assemble the salad right before serving because the greens will start to wilt and the avocado will brown if it sits around too long exposed to air.
  • Taste the dressing on a piece of arugula before you finish the salad; sometimes you need more salt or lemon, and it's easier to adjust at this stage.
03 -
  • Choose citrus that feels heavy for its size, which means the fruit is full of juice rather than air—it makes a real difference in the final taste.
  • If your avocado isn't quite ripe, slice it and let it sit uncovered on the counter for a few hours while you do other things, and it will reach exactly the right moment.

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