Sometimes you just need something fresh and bright on your plate. This Avocado Fennel Citrus Salad brings a burst of sunshine to any meal. It is light, crisp, and incredibly satisfying for a quick lunch. You will love how the creamy and crunchy textures work together.
Spring days call for simple meals that feel like a renewal. This salad is the perfect way to celebrate warmer weather. It uses simple produce to create a restaurant-quality look at home. Let’s get this vibrant dish on your table in minutes.
Why You’ll Love This Recipe
This recipe is a winner for a healthy reset after a busy week. You can have it ready in just 20 minutes with no cooking. It is naturally vegetarian and full of nutritious whole foods. The sweet onion vinaigrette adds a perfect balance to the tart citrus.
It is a fantastic choice for spring entertaining or a light brunch. Your guests will be impressed by the beautiful colors on the platter. The shaved fennel provides a unique crunch that feels very sophisticated. It is a refreshing change from a standard green salad.
Simple Cooking Steps
Making this salad is all about simple preparation and assembly. You do not need to turn on the oven at all. The most technical part is slicing the fennel very thin. A sharp knife or a mandoline makes this task very easy. Even a beginner can master this elegant presentation with ease.
Ingredients You’ll Need
Most of these items are fresh staples you can find at any market.
- 2 large naval oranges, supremed
- 1 large fennel bulb, shaved paper-thin
- 2 ripe Hass avocados, sliced
- 4 cups baby arugula
- 1/4 cup fennel fronds, reserved and chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet Vidalia onion, finely grated
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Prepare the vinaigrette by whisking together the grated sweet onion, apple cider vinegar, honey, salt, and pepper in a small bowl.
- Slowly drizzle in the olive oil while whisking vigorously to create a stable emulsion. Set aside.
- Trim the fennel bulb and use a mandoline to shave it into thin translucent slices.
- Supreme the oranges by cutting off the top and bottom, removing the peel and pith, and slicing between the membranes to release the segments.
- In a large mixing bowl, toss the arugula and shaved fennel with half of the sweet onion vinaigrette.
- Transfer the dressed greens to a chilled serving platter.
- Arrange the citrus segments and sliced avocado decoratively over the greens.
- Drizzle the remaining vinaigrette over the avocado and citrus.
- Garnish with chopped fennel fronds and serve immediately.
Best Ways to Enjoy It
Serve this Avocado Fennel Citrus Salad on a large, chilled platter. It looks stunning as a centerpiece for a weekend brunch. Pair it with grilled salmon or a simple roast chicken. You can also serve it with crusty sourdough bread. This helps soak up every drop of the sweet onion dressing.
Keep It Fresh
This salad is best enjoyed immediately after you assemble it. Avocado tends to brown quickly once it is sliced and exposed. If you have leftovers, store them in the fridge for one day. The greens may wilt slightly but will still taste delicious. Do not freeze this salad as the texture will change. For best results, keep the dressing separate until serving.
Tips for Best Results
- Use a mandoline to get those fennel slices translucent and crisp.
- Don’t skip the fennel fronds because they add a lovely herbal note.
- Avoid using overripe avocados that are too soft to slice cleanly.
- Whisk the oil in slowly to ensure your dressing stays perfectly creamy.
- Add a handful of fresh mint for an extra spring flavor boost.
- Grate the onion over the bowl to catch all the flavorful juices.
- Serve on chilled plates to keep the arugula extra crisp and fresh.
Ways to Switch It Up
- Swap honey for maple syrup to make this a vegan-friendly dish.
- Use grapefruit instead of oranges for a more tart, seasonal twist.
- Add toasted pine nuts or walnuts for an extra layer of crunch.
- Top with crumbled goat cheese for a creamy and salty addition.
Common Questions
Can I make this salad ahead of time?
You can make the vinaigrette and shave the fennel a day early. However, do not slice the avocado until you are ready to serve. Assemble everything at the last minute for the best texture.
What if I don’t have a mandoline?
A very sharp chef’s knife works just as well for the fennel. Take your time and try to cut the bulb into very thin strips. The thinner the fennel, the better the salad feels.
Will my kids enjoy the taste of fennel?
Fennel has a mild licorice flavor that softens when sliced thin. The sweet onion dressing and oranges help balance the taste for picky eaters. It is a great way to introduce a new vegetable.
I hope this bright salad brings a little extra joy to your kitchen. It is such a simple way to eat well and feel great. Enjoy every fresh and crunchy bite!
— Alex
Avocado Fennel Citrus Salad with Sweet Onion Vinaigrette
Ingredients
- 2 large naval oranges, supremed
- 1 large fennel bulb, shaved paper-thin
- 2 ripe Hass avocados, sliced
- 4 cups baby arugula
- 1/4 cup fennel fronds, reserved and chopped
- 1/4 cup extra -virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet Vidalia onion, finely grated
- 1 tablespoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- Prepare the vinaigrette by whisking together the grated sweet onion, apple cider vinegar, honey, salt, and pepper in a small bowl.
- Slowly drizzle in the olive oil while whisking vigorously to create a stable emulsion. Set aside.
- Trim the fennel bulb and use a mandoline to shave it into thin translucent slices.
- Supreme the oranges by cutting off the top and bottom, removing the peel and pith, and slicing between the membranes to release the segments.
- In a large mixing bowl, toss the arugula and shaved fennel with half of the sweet onion vinaigrette.
- Transfer the dressed greens to a chilled serving platter.
- Arrange the citrus segments and sliced avocado decoratively over the greens.
- Drizzle the remaining vinaigrette over the avocado and citrus.
- Garnish with chopped fennel fronds and serve immediately.
