Winter Citrus Fennel Avocado

There's something about January that makes me crave brightness on a plate. I was standing in front of my winter produce at the market, surrounded by all these jewel-toned citrus fruits, and I thought about how my grandmother used to slice them paper-thin and arrange them like stained glass. That memory stuck with me, so I built this salad around that idea—a way to make something feel both celebratory and simple.

I made this for a lunch with friends who were all complaining about January blahs, and honestly, watching their faces brighten when they tasted it was worth every slice. The fennel caught everyone off guard—they weren't expecting that licorice-like freshness. One friend asked for the recipe before she even finished her bowl, which felt like the highest compliment.

Ingredients

• 2 large oranges (preferably blood or Cara Cara), peeled and sliced into rounds: Blood oranges have this deep ruby color that makes the salad look alive, but honestly, any sweet orange works in a pinch. Slice them thick enough to hold their shape but thin enough that they're not chewy.
• 1 large grapefruit, peeled and sliced into rounds: The pink or red varieties are sweeter and less bitter—I learned that the hard way by starting with a conventional one.
• 1 small fennel bulb, thinly sliced: This is where people usually hesitate, but trust me, the crispness and subtle anise flavor are what make this salad different. Slice it on a mandoline if you have one so it's delicate and almost translucent.
• 1 ripe avocado, sliced: Wait to slice it until just before serving, or squeeze a little lemon juice on the cut surfaces to prevent browning.
• 2 cups arugula or mixed baby greens: The peppery bite matters here—it grounds all that citrus sweetness.
• 2 tablespoons fresh mint leaves, roughly torn: Fresh mint makes everything taste like a secret was just shared.
• 2 tablespoons extra-virgin olive oil: Use something you actually like the taste of, because you taste it directly here.
• 1 tablespoon fresh lemon juice: Fresh lemon, always—bottled juice tastes tired.
• 1 teaspoon honey or maple syrup (optional, for vegan use maple syrup): The sweetness just balances the citric bite so everything feels intentional.
• 1/4 teaspoon sea salt: Salt brings out all the flavors, especially in a raw salad.
• 1/8 teaspoon freshly ground black pepper: Grind it fresh, please.
• 2 tablespoons toasted pistachios or sliced almonds: Toasting them first adds a nuttiness that unifies everything.
• Zest from 1 orange (optional): Optional, but it adds a last-minute pop of brightness.

Instructions

Make the dressing first:

In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper until it tastes balanced to you. Taste it and adjust—this is your only chance before it all comes together.

Build your base:

Spread the arugula or mixed greens across a large platter. This is your canvas, so arrange it however feels right to you.

Layer the citrus:

Lay the orange and grapefruit slices over the greens in overlapping rows, like you're creating a pattern. The colors should make you smile.

Add the crisp elements:

Scatter the fennel slices and avocado over the citrus. These add texture and prevent the salad from feeling flat.

Dress and finish:

Drizzle the dressing evenly across everything, then scatter the mint, nuts, and orange zest over the top. Serve right away so the greens stay crisp.

Pin It

There was a moment during that lunch when everyone went quiet for just a second, forks pausing mid-air, and I realized that sometimes the simplest things—fruit, greens, a little oil and lemon—can feel like a small luxury. That's what this salad is to me now.

Why Winter Citrus Matters

Winter is when citrus is actually at its peak, which is counterintuitive if you've spent years thinking of citrus as a summer thing. The cold temperatures concentrate the sugars and make the fruit sweeter and juicier. Blood oranges and pink grapefruits are especially bright in January and February, so this is your window to use them when they're actually worth buying. After spring, they disappear, and the regular oranges don't have the same magic.

Customizing Without Losing the Soul

The base of this salad is solid, but it also welcomes improvisation. I've added pomegranate seeds when I found a good ones at the market, which adds a tart crunch. A thin slice of red onion adds bite if you like that. Crumbled feta or goat cheese transforms it into something more substantial if you're eating it as a main course instead of a starter. The mint is the only ingredient I wouldn't skip, because it's what ties everything together and keeps the salad from tasting one-note.

Serving and Storage Notes

This salad is best eaten immediately, while the greens are crisp and the avocado is still at its best. If you need to prepare it ahead, keep the components separate and assemble just before serving.

• Keep citrus slices in the fridge up to a day ahead, loosely covered with plastic wrap.
• Slice the avocado only when you're ready to plate.
• Make the dressing in advance and store it in a small jar.
• Toast the nuts the night before so they stay fresh and crispy.

Pin It

This salad sits somewhere between a restaurant starter and something you'd make for yourself on a random Tuesday afternoon. Either way, it reminds you that eating seasonally and eating well don't have to be complicated.

Recipe FAQs

→ What citrus fruits work best in this salad?

Oranges such as blood or Cara Cara and grapefruit provide a juicy, tangy balance that complements the fennel and avocado.

→ Can I substitute nuts in the topping?

Yes, toasted pistachios or sliced almonds are both excellent choices, adding texture and a nutty flavor.

→ How can I make the dressing vegan-friendly?

Replace honey with maple syrup to maintain sweetness while keeping the dressing vegan.

→ What greens pair well with winter citrus in this dish?

Arugula or mixed baby greens add a peppery, fresh crispness that balances the citrus and creamy avocado.

→ How should I store leftovers to keep flavors fresh?

Store separately in airtight containers and combine just before serving to preserve texture and taste.