Avocado Fennel Citrus Salad
A crisp and refreshing Fennel Citrus Salad featuring creamy avocado, citrus segments, and peppery arugula, finished with tangy feta or burrata. Tossed with a sweet onion vinaigrette, this salad is a fiber-rich, heart-healthy, and low-carb option that’s ready in just 30 minutes—perfect for everyday meals or meal prep.
Equipment
- Large mixing bowl (1)
- Blender or food processor (1)
- Cutting board (1)
- Sharp knife (1)
- Serving platter or wide bowl – 1
- Measuring cups and spoons (1 set)
Ingredients
For the Salad:
- ½ fennel bulb thinly sliced
- 2 avocados peeled and cut into wedges
- 1 large grapefruit peeled and segmented
- 2 cara cara oranges peeled and segmented
- 1 navel orange or melogold grapefruit or pomelo peeled and segmented
- 4 –5 ounces arugula or spring mix or baby kale
- 8 ounces burrata or 4 ounces crumbled feta optional
For the Sweet Onion Vinaigrette:
- ⅓ cup olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 4 teaspoons honey or granulated sugar
- 2 tablespoons minced sweet onion
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Sweet Onion Vinaigrette: Start by making the dressing, as it allows the flavors to meld while you prepare the salad. In a blender or food processor, combine ⅓ cup olive oil, 2 teaspoons Dijon mustard, 2 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 4 teaspoons honey or sugar, and 2 tablespoons minced sweet onion. Blend on high speed until the mixture is smooth and creamy. Taste the vinaigrette and adjust the seasoning with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. If you prefer a slightly sweeter dressing, add a little more honey; for tanginess, increase the lemon juice. Set the vinaigrette aside. If you don’t have a blender, you can use a mason jar: simply place all the ingredients in the jar, seal tightly, and shake vigorously until emulsified.
- Prepare the Greens: Wash and dry 4–5 ounces of arugula, baby kale, or spring mix thoroughly. It’s important to remove any excess water to prevent the salad from becoming soggy. Lay the greens evenly on a large serving platter or wide bowl, creating a vibrant green base for the salad. This base will act as a fresh, peppery contrast to the creamy avocado and sweet citrus.
- Slice and Arrange the Fennel: Take ½ of a fennel bulb, trim off the stalks, and thinly slice the bulb using a sharp knife or mandoline for uniform slices. Fennel’s crisp, slightly licorice-like flavor adds a wonderful crunch and complexity to the salad. Arrange the fennel slices evenly over the bed of greens, making sure they are distributed so every bite gets a hint of their aromatic flavor.
- Prepare the Avocados: Peel 2 ripe avocados and cut them into wedges. Handle them gently to avoid bruising. Arrange the avocado wedges artistically on top of the greens and fennel. Avocado provides a buttery texture and heart-healthy fats that balance the tartness of the citrus segments.
- Segment the Citrus Fruits: Peel and segment 1 large grapefruit, 2 cara cara oranges, and 1 navel orange or pomelo. To do this, remove the peel and pith completely, then carefully slice between the membranes to release individual segments. Place the citrus pieces over the avocado and fennel, distributing them evenly to create a visually appealing rainbow of colors. This citrus not only adds a burst of flavor but also packs the salad with vitamin C and fiber.
- Add Cheese (Optional): If using 8 ounces burrata or 4 ounces crumbled feta, gently break the burrata into smaller pieces and scatter over the salad. If using feta, sprinkle evenly across the top. The creamy, tangy cheese adds richness and pairs beautifully with the citrus and fennel, enhancing both flavor and texture.
- Dress the Salad: Drizzle half of the prepared sweet onion vinaigrette over the salad, ensuring that the dressing lightly coats the greens, citrus, and avocado.Tossing is optional, as you want to maintain the visual appeal, but gently mixing can ensure that every bite gets a balanced flavor. Taste and add more dressing if desired. For extra flavor, a small drizzle of lemon-infused olive oil over the burrata or feta adds brightness.
- Serve Immediately: Serve the salad immediately for the freshest texture and flavor. The combination of creamy avocado, crisp fennel, juicy citrus, peppery greens, and rich cheese creates a beautiful balance of textures and flavors that is visually stunning and deeply satisfying.
- Optional Enhancements: You can add toasted nuts (like almonds or pistachios) for extra crunch, or fresh herbs like mint or basil for an aromatic lift. This salad is also excellent for meal prep: store the dressing separately and assemble just before serving to maintain freshness.
Notes
- Use ripe, slightly soft avocados for the creamiest texture and best flavor.
- Mandoline slicing of fennel ensures even, thin slices that blend beautifully with the other salad components.
- Segment citrus fruits carefully to remove all pith and membranes for a clean, sweet bite.
- Burrata adds creaminess; feta provides tang—choose based on your preference or dietary needs.
- Prepare the vinaigrette ahead of time to allow flavors to meld and save prep time.
- Serve immediately after dressing to maintain crisp greens and prevent avocado browning.
- Optional toppings like toasted nuts, fresh herbs, or microgreens can elevate the salad’s texture and visual appeal.
