Pin It This vibrant winter dish brings together the sweetness of blood oranges, navel oranges, and grapefruit with buttery avocado and crunchy fennel. The citrus fruits provide vitamin C and bright acidity, while avocados add creaminess and healthy fats.
Fennel contributes a subtle licorice flavor and satisfying crunch that complements the juicy citrus segments. A simple emulsified dressing with olive oil, lemon, and a touch of honey enhances the natural flavors without overpowering them.
Toasted pistachios or almonds add texture and nuttiness, while reserved fennel fronds and flaky sea salt provide the perfect finishing touches. This refreshing salad comes together in just 20 minutes and serves four generously.
I stumbled upon this combination during a particularly dreary February when the grocery store looked bleak. The bright colors of the blood oranges against the pale fennel felt like an act of rebellion against the gray skies outside. It has since become my go to when I need something vibrant and alive on the dinner table. One bite and you forget it is freezing outside.
I served this at a small dinner party last winter and watched silence fall over the room as everyone took their first bite. My friend actually asked if there was sugar in the dressing because the citrus tasted so candy like. It was just the natural sweetness coming through against the tangy dressing. Seeing people genuinely excited by a salad is a rare treat.
Ingredients
- Oranges and Blood Oranges: These provide the juicy sweet base that makes the salad so refreshing.
- Grapefruit: This adds a necessary bitter edge to cut through the richness of the avocado.
- Fennel Bulb: It offers a crisp anise crunch that pairs perfectly with the bright citrus flavors.
- Avocados: The creaminess helps tame the high acidity of the lemon and citrus juice.
- Simple Dressing: Olive oil and mustard bind everything together without overpowering the fruit.
Instructions
- Prep the Citrus:
- Slice off the ends and peel away the white pith so only the colorful fruit remains.
- Arrange the Base:
- Lay the citrus rounds on a platter like overlapping scales of a fish.
- Shave the Fennel:
- Use a mandoline for paper thin slices that practically melt in your mouth.
- Add the Avocado:
- Fan the avocado slices over the top for an elegant look that hides the fruit beneath.
- Whisk the Dressing:
- Emulsify the oil and lemon until the mixture thickens slightly.
- Finish and Serve:
- Drizzle everything generously and top with crunchy nuts right before eating.
Pin It This salad turned a simple weeknight meal into a candlelit occasion without any extra effort on my part. It reminds me that food does not need to be hot to be comforting. Just looking at the plate makes me feel a little lighter.
Selecting the Best Fruit
Heavy fruits indicate more juice which is crucial for the dressing. Scent is often a better indicator of ripeness than color for citrus.
Slicing Technique
A mandoline is great but a very sharp chefs knife works well too. Keep the root intact while slicing to hold the layers together.
Perfect Pairings
It pairs beautifully with grilled fish or roasted chicken. The acidity cuts through rich meats perfectly.
- Serve immediately to maintain the texture contrast.
- Chill your plates in the freezer for ten minutes beforehand.
- Toast the nuts right before you sprinkle them on top.
Pin It I hope this brings a little brightness to your table. Enjoy every bite of this sunshine in a bowl.
Recipe FAQs
- → Can I prepare this citrus salad in advance?
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The citrus and fennel can be sliced and arranged up to 4 hours ahead. Cover tightly and refrigerate. Add the avocado and dressing just before serving to prevent browning and maintain freshness.
- → What other citrus fruits work well in this salad?
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Beyond oranges and grapefruit, try adding pomelo, cara cara oranges, or mandarins for color variety. Meyer lemons provide a lovely mild citrus note when thinly sliced. Use whatever looks freshest at your market.
- → How do I prevent the avocado from turning brown?
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Slice the avocado just before serving, or toss the slices lightly with some of the lemon juice from the dressing to slow oxidation. Keeping the pit in unused portions and covering tightly with plastic wrap also helps maintain color.
- → Can I make this salad nut-free?
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Absolutely. Simply omit the pistachios or almonds, or replace them with pumpkin seeds (pepitas) or sunflower seeds for crunch. The salad remains delicious without any nuts.
- → What main dishes pair well with this citrus salad?
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This refreshing salad complements roasted chicken, grilled fish, or seared scallops beautifully. It also works well alongside hearty grain bowls or as a light starter before a rich pasta dish.
- → How do I slice fennel thinly without a mandoline?
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Use a very sharp chef's knife and slice the fennel bulb as thinly as possible. Cutting the bulb in half first and placing the cut side down gives you stability. A vegetable peeler can also create delicate ribbons.
