Citrus, Fennel, and Avocado Salad
Prep time
Total time
Citrus, Fennel, and Avocado Salad is blood orange, clementine, and grapefruit with crunchy fennel and creamy avocado. It's drizzled with a citrus maple vinaigrette for a flavorful, refreshing winter salad!
Serves: About 4 servings
For the salad:
  • 1-2 blood oranges, depending on size
  • 1 grapefruit
  • 2 clementines
  • 1 fennel bulb, top removed, halved, and sliced thinly (save some fronds to mix in with the salad)
  • 1 avocado, pitted and sliced
For the dressing:
  • 2 tablespoons fresh orange juice
  • 1½ tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
  1. To peel your citrus, simply cut off the tops and bottoms of each, and place standing up on a cutting board. Cut the peel off from the top to the bottom removing as much of the white pith as possible, then turn sideways and slice each width-wise.
  2. Place the orange juice, vinegar, maple syrup, dijon, lemon juice, and salt and pepper to taste in a small bowl. Drizzle in the olive oil in a slow, steady stream whisking constantly until emulsified.
  3. Layer the salad decoratively on a platter with the citrus, fennel, fronds, and avocado, and drizzle generously with the vinaigrette. Enjoy!
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at