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.

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Citrus Avocado Fennel Salad

A lovely, simple salad bursting with bright flavors. Varying textures make it perfect to accompany a main course, or it can easily stand alone.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 4

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

I know segmenting citrus is not a fun job. You can skip this step if you don't mind eating the membrane and/or don't have time.

Bonus - use the leftover salad ingredients to top a green salad the following day. This goes great with arugula and grilled chicken. Be sure and use extra dressing so it doesn't eat dry.

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