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Citrus Fennel Salad
4.3 from 213 votes

Citrus Fennel Salad

The Citrus Fennel Salad combines multiple varieties of peeled citrus segments with thinly sliced fennel, avocado, and shallot. Tossed with a honey-sweetened champagne vinegar and olive oil dressing, and finished with fresh mint and fennel fronds, this salad presents a bright and layered mix of textures and flavors. The tender avocado, crisp fennel, and juicy citrus create a balanced dish ideal for fresh, vibrant side servings or light lunches.

Prep Time
10 mins
Total Time
10 mins
Servings: 2
Course: Salad
Cuisine: American

Ingredients

  • citrus totaling about 2 ½ to 3 pounds, assortment
  • I used:
  • 3 orange navel
  • 3 orange Cara Cara variety
  • 2 minneola orange
  • 3 mandarin orange
  • 1 blood orange
  • ½ fennel bulb , very thinly sliced
  • 1 avocado , peeled, pitted and sliced
  • ½ shallot , peeled and very thinly sliced
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • ¼ cup mint leaves
  • fennel fronds reserved

Instructions

    Cup of Yum
  1. Slice the peels off of the citrus and place them in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
  2. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
  3. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.