Citrus Salad with Fennel and Avocado is a bright, refreshing winter salad that will brighten any day! It's served with a tangy, sweet orange vinaigrette and comes together in minutes!
1fennel bulbtop removed, halved, and sliced thinly (reserve the fennel fronds for the salad)
1avocadopitted and sliced
For the orange vinaigrette:
2tablespoonsfresh orange juice
1½tablespoonswhite balsamic vinegar
1tablespoonmaple syrup
1½teaspoonsdijon mustard
1teaspoonfresh lemon juice
¼cupextra virgin olive oil
1/4teaspoonkosher saltor to taste
1/8teaspoonfreshly ground black pepperor to taste
Instructions
To prep your citrus, simply cut off the top and bottom of each, and place standing up on a cutting board.
Remove the peel from the sides by cutting from top to the bottom, removing as much of the white pith as possible, then slice.
Place the orange juice, vinegar, maple syrup, dijon, lemon juice, olive oil, salt and pepper in a small jar and seal tightly with a lid. Shake vigorously until emulsified.
Place large fennel fronds over the bottom of a platter, then begin layering half of the citrus and fennel over the top. Drizzle with the desired amount of orange vinaigrette, then layer the remaining half of the ctirus and fennel. Top with sliced avocado, additional fennel fronds, and drizzle with more dressing. Serve and enjoy!
Notes
Salad is best enjoyed the day that it's made.
Pro tip: Prep the dressing, citrus and fennel in advance to make this recipe even faster.
The orange vinaigrette may be stored in the refrigerator and used within 2 weeks.
Toss in your favorite greens for added nutrition if desired!