Citrus Avocado Fennel Salad {Paleo, Whole30, AIP}
There are SO many orange varieties, and lucky for us they’re much more accessible these days. How many varieties are there now? I actually tried to research this and couldn’t even come up with a final number. There are so many that they can’t be counted.
I only remember a few orange options growing up – the classic navel, tangerines, and mandarins (these being the canned ones of course). And now look at all these beauties! Each with their own unique flavor and color profile. I just adore how vibrant they are.
Many of us have probably sampled a version of this salad at some point. If you haven’t, you’re about to inherit a new favorite. Even if you have, I suggest you give it another go. Who can pass up something that looks this incredible? I know I can’t.
Plus, depending on where are you in the world, you may have access to other orange varieties, new and exciting ones I have never heard of. Please share them! I’m on a quest to determine the number of orange options, and I need your help.
Besides my clear infatuation with oranges, we also have grapefruit for a sour note, creamy avocado, crunchy, slightly sharp, fennel, and a lightly sweet dressing.
It all equals a satisfying spring or summer salad to be enjoyed on a warm day, with a lovely glass of wine, beer, or margarita (or all 3). Can you tell I’m desperate for this scenario? Don’t mind me while I get lost in this reverie.
Be sure to follow Well Rooted on Instagram and tag your recipes with #theWRlife! You can also share photos on our Facebook page. Thanks a million for your support!
This post contains affiliate links. View our full disclosure here, or contact us.
Citrus Avocado Fennel Salad
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey leave out for Whole30
- 1/4 teaspoon salt
- 1/8 teaspoon pepper leave out for AIP
Salad
- 1 medium grapefruit segmented
- 2 navel oranges segmented (any variety will do but we love Cara Cara or blood orange)
- 2 tangerines segmented (mandarin, tangelo, or satsumas work as well)
- 2 avocados sliced thin
- 1 medium fennel bulb cut in half and sliced very thin
- 1 tablespoon fresh fennel fronds chopped
Instructions
- Add olive oil, vinegar, honey, salt, and pepper to a shaker bottle or small mason jar. Shake to combine and set aside. Alternatively, whisk contents in a medium bowl.
- Arrange citrus segments, sliced avocado, and fennel on plate. Drizzle with dressing, and top with fennel fronds. Serve immediately.
Notes
,
